Add this fish dish to your recipes to meet your 2-3 servings of fish per week!

This dish was very flavorful and packed full of vegetables, not to mention super easy!

We used @sizzlefishfit Cod loins and paired this dish with baked sweet potatoes and it was soo good!

You can easily make this dish #vegan as well by substituting Vegan protein and butter preference!

Ingredients:
2-4 cod loins (can substitute tofu for vegan)
Salt
Pepper
Sweet paprika
Olive oil
1 tbsp butter (optional, or vegan butter)
1 fennel bulb, trimmed, cored, and sliced
1 yellow bell pepper, cored, thin slice
1-2 zucchini, cut into bite size pieces
1 shallot, diced
5 garlic cloves, minced
2 tsp herbs de province
3 Tbsp tomato paste
1 pint cherry tomatoes, halved
3/4 cup vegetable stock
1 jar capers, drained

Directions: Prep vegetables, and season fish with salt, pepper, and sweet paprika. In a large saute pan on Medium heat, add in olive oil and butter to melt. Sear cod about 5-8 minutes each side until cooked through (145F) and remove from heat and cover for later. In the same pan over medium heat add in fennel, bell pepper, zucchini and cook for about 5 minutes until starting to soften. Add in onions and garlic and cook for another 5 minutes. Add in salt and pepper to taste, herbs de province, and tomato paste and combine. Add in cherry tomatoes, vegetable broth, capers and cover the pan and let simmer for about 10 minutes. After reduced down slightly, add cooked Cod to the top and enjoy!