Cod - Zucchini Meal w Sauce

My fillet of cod might have come from any of these four stocks: the Bering Sea, Gulf of Alaska, Aleutian Islands, and Pacific Coast. Regardless of where it was caught, it was delicious. Pan-searing cod is a quick method to create a tasty crust on fish and it uses less oil than pan-frying. https://www.fisheries.noaa.gov/species/pacific-cod

Ingredients:

2 zucchini, cut in half and cut again (see pictures)

1 cod fillet, patted dry

1 egg

1/2 cup spicy breadcrumbs

1 1/2 Tbsps olive oil

salt and pepper to taste

Ingredient for the sauce:

1 Tbsp olive oil

1 Tbsp all-purpose flour

1 cup of chicken broth

Steps for cod and zucchini:

1. Heat oil in the skillet.

2. Dry cod, dip in egg, roll in breadcrumbs.

3. Carefully drop the cod in the skillet and cook for roughly 4 minutes.

4. Add the zucchini, sliced side down.

5. Cook for an additional 6 minutes or until the cod and zucchini are done (cod will be flaky when done).

Steps for sauce:

1. While the cod and zucchini are cooking, heat 1 Tbsp of oil in a separate pot.

2. Add 1 Tbsp of flour, stir constantly. This is the sauce base (fat, flour, heat = roux).

3. Make a blond or light brown roux (also called peanut butter roux). https://www.epicurious.com/expert-advice/how-to-make-and-what-to-do-with-roux-article

4. Turn it into a sauce by slowly adding 1 cup of broth.

5. Spoon sauce over cod and zucchini.

Enjoy a light cod and zucchini meal!