Pan-fried cod with rice & zucchini

Instructions

1. Heat ½ tbsp oil in a large nonstick skillet over medium. Add the onion, zucchini, and garlic; cover and cook until the zucchini is lightly browned and tender, stirring occasionally, 6 to 8 minutes. Stir in ½ tsp salt, ¼ tsp black pepper, and cooked rice; cook until heated through, 1 to 2 minutes. Spoon the rice mixture into a large bowl; stir in the dill and lemon zest.
2. Wipe the pan clean with paper towels. Heat the remaining 1 tbsp oil over medium-high. Season the cod with the remaining ½ tsp each salt and black pepper. Add the cod to the pan; cook until the fish flakes easily and is cooked to desired degree of doneness, 3 to 4 minutes per side.
3. Serving size: 1 cod fillet and about 1 ⅓ cups rice mixture