Cut each potato into ½" chunks. Halve and peel onion. Slice halves into ¼" dice. Mince garlic. Trim zucchini ends, quarter lengthwise, and cut into ½” half-moons. Pat cod fillets dry, and season both sides with a pinch of salt and pepper.

Bring a small pot with potatoes and salted water to a boil. Reduce to a simmer and cook until easily pierced with a fork, 16-20 minutes. Drain in a colander and return to pot. Set aside. While potatoes cook, cook cod.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cod fillets to hot pan and cover. Cook until cod reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove to a plate. Wipe pan clean and reserve.

Return pan used to cook cod to medium-high heat. Add 1 Tbsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until browned, 5 minutes. Add garlic, zucchini and a pinch of salt and pepper and cook 1 minute. Add 1 cup water, tomato paste, and marsala. Bring to a boil, reduce to a simmer, and cook until zucchini is crisp-tender, 5 minutes.

Break up cod fillets into chunks. Add cod and potatoes to pan with zucchini and cook until fish and potatoes are warmed through, 2-3 minutes. Plate dish as pictured on front of card, garnishing with basil pesto. Bon appétit!