Cod and Vegetable Saute

Directions

1. 1
   Cut cod, zucchini, and red peppers into 1 1/2-inch chunks.
2. 2
   Slice onion; cut each mushroom in half.
3. 3
   In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook cod fillets with 1/4 teaspoon salt until browned on both sides and fish flakes easily when tested with a fork.
4. 4
   Remove from skillet; keep warm.
5. 5
   In same skillet in 2 more tablespoons hot salad oil, cook vegetables and 1/2 teaspoon salt until vegetables are tender-crisp and lightly browned.
6. 6
   Stir in 1/4 cup water; heat through.
7. 7
   Spoon vegetable mixture onto platter; carefully tuck in cod.
8. 8
   Garnish with parsley sprigs if you like.