Summer Vegetables with Pacific Cod and Chimichurri Sauce


  • 4 ounces pacific cod fish fillets
  • 1 tsp olive oil
  • 1 tsp ground paprika
  • 1 tsp garlic herb seasoning
  • 8 ounces grilled vegetables
  • 1/4 cup chimichurri

Chimichurri ingredients:

  • 1 tbsp Italian parsley, chopped
  • 1 1/2 tsp Oregano, chopped
  • 1/4 minced garlic
  • 1/4 canola oil
  • 3/2 red wine vinegar
  • 1/8 crushed red pepper
  • 1/4 lemon peel


  1. Defrost Cod filet over night in refrigerator.
  2. Mix oil, parika and garlic herb blend and brush Cod filet on both side with this oil mixture.
  3. Set aside for cooking.
  4. Place seasoned Cod filet on sizzle plate and cook in oven until done, internal temperature 145 degrees.
  5. Place 1 1/2 cups of grilled vegetables in serving vessel and heat in oven to internal temperature of 145 degrees.
  6. Place cooked Cod filet in center of grilled vegetables and garnish Cod with 1 Tbsp. of Chimichurri and serve

Prepared by: UT Healthy Living Kitchen



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