Baked Cod with Wild Rice and Sautéed Zucchini

1Preheat your oven to 375°F (190°C).

2Rinse the wild rice (1 cup) under cold water (2 cups). In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add the wild rice (1 cup), reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water (2 cups) is absorbed. Fluff with a fork and set aside.

3While the rice is cooking, prepare the cod fillets (4). Place the cod fillets (4) on a baking sheet lined with parchment paper. Drizzle with olive oil (1 tablespoon) and season with salt, pepper, dried thyme (1 teaspoon), and dried oregano (1 teaspoon). Place lemon (1) slices on top of each fillet.

4Bake the cod in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.

5While the cod is baking, heat a large skillet over medium heat and add the butter (1 tablespoon). Once melted, add the minced garlic (2 cloves) and sauté for about 1 minute until fragrant.

6Add the sliced zucchinis (2) to the skillet and season with salt and pepper. Sauté for about 5-7 minutes, or until the zucchinis (2) are tender and slightly golden brown.

7To serve, place a portion of wild rice (1 cup) on each plate, top with a baked cod fillet, and add a side of sautéed zucchini. Garnish with fresh parsley (1 tablespoon). Enjoy!