Herbed Cod with Tender Pinto Beans and Roasted Zucchini

Flaky baked Pacific cod fillets seasoned with dried tarragon and parsley, served over savory warmed pinto beans and roasted summer zucchini.

• Prep: 15 min
• Cook: 18 min
• Total: 33 min
• Servings: 6
• Cuisine: French
• Difficulty: Easy

Dietary

• Gluten-Free
• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Halal
• Kosher
• Low-Fat
• Low-Calorie
• Low-Carb

Tags

• sheet pan
• bake
• healthy
• fresh

Ingredients

• 1.5 pound Pacific cod fillets (cut into 6 portions)
• 2 can canned pinto beans (rinsed and drained)
• 1.5 pound zucchini (sliced into 1/2-inch half moons)
• 2 tablespoon avocado oil
• 1 teaspoon dried tarragon
• 1 teaspoon dried parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.5 cup low-sodium vegetable broth

Instructions

1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Toss the sliced zucchini with 1 tablespoon of avocado oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread across one side of the baking sheet.
3. Place cod fillets on the other side of the baking sheet. Rub with the remaining 1 tablespoon of avocado oil and sprinkle evenly with dried tarragon, dried parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
4. Bake for 14 to 16 minutes until the cod turns opaque, flakes easily with a fork, and reaches 145°F, and the zucchini is tender.
5. While fish bakes, heat the drained pinto beans with 1/2 cup low-sodium vegetable broth in a small pot over medium heat for 5 minutes until hot.
6. Plate each portion of cod with roasted zucchini and a generous scoop of warm pinto beans.

Notes

Cod is cooked once flesh turns milky-white and separates smoothly with light fork pressure.

Nutrition (per serving)

• Calories: 280
• Protein: 28 g
• Carbohydrates: 26 g
• Fat: 6.5 g
• Fiber: 9 g
• Sodium: 320 mg
• Saturated Fat: 0.9 g
• Sugar: 3 g
• Cholesterol: 45 mg