This was super simple. First I sliced a zucchini vertically, giving myself long thin slices. I laid three down on the counter and placed one fillet of cod in the middle. I sprinkled it with salt, pepper and dill weed and then folded the strips up and around. I placed the packet with the open side down on some already heated olive oil to saute. I cooked at a low medium so that the fish did not cook too quickly and the zucchini browned nicely. I turned carefully and cooked on the other side.
I then chopped the rest of the zucchini, a quarter onion and a tomato. In another pan, I sauteed the onions before adding the zucchini and tomato, seasoned with salt, pepper and garlic powder and let them cook. As soon as it was done, I put some grated parmesan cheese on top and stirred it in. I plated it with some microwave-warmed wheatberry salad, sprinkling a bit of balsamic vinegar on top. I then put the cod packet on the plate with the closed side up.
The flavors blended well with the savory wheatberry a nice contrast to the light and slightly tart zucchini/tomato hash and the subtle freshness of the cod and zucchini. The zucchini was nicely browned and added just the touch of toastiness while keeping the cod moist and perfectly tender.