Click here to view the original article

This is a light and delicious Mediterranean-style meal.

Using fresh-grown tomatoes, zucchini, and tarragon from your garden (or bought locally), it is perfect for a warm summer evening.

A plus is that it is very fast to make once you have prepared all the ingredients.

Ingredients (serves two):

2 6-ounce pieces of cod loin

1 small onion, finely diced (about ⅓ cup)

1 large tomato, seeded and chopped into ½-inch pieces

1 medium zucchini, quartered lengthwise and chopped into ½-inch pieces

1 Tbsp peanut oil

1 Tbsp butter

¼ cup Kalamata olives, pitted and chopped into small pieces

1 Tbsp fresh tarragon, chopped (or 1 tsp dried and crumbled)

¼ cup fruity white wine or chicken broth

Salt and pepper

The Method:

1. Heat the butter and oil in a pan over medium heat.

2. Add the onion and sauté 1-2 minutes to soften but not brown.

3. Salt and pepper the cod and add to the pan along with the zucchini.

4. Add the wine, cover and simmer for 3-4 minutes.

5. Move cod to a shallow dish and cover with the pan lid. It will continue to cook in its own juices.

6. Add the tomatoes, olives, and tarragon and sauté until the tomatoes are softened (about 2-3 minutes).

7. Return the cod to the pan and flake it with a fork. Adjust the seasoning to taste.

Serve this dish with ½ cup orzo cooked al dente. Buon appetito!