5 tbsp. extra virgin olive oil, pluse more for brushing
1 lemon, zested and juiced
1/4 cup pluse 2 tbsp. finely chopped flat-leaf parsley
2 small cloves garlic, minced
salt and pepper
3 cups baby arugula
4 skinless cod fillets; patted dry
1/2 baguette, cut on an angle into long, 3/4-inch-wide slices
Instructions
Shred the zucchini on the large holes of a box grater selt in a wide, shallow bowl. Roll up in a kitchen towel, squeeze to remove any liquid, then return the zucchini to the bowel. Stir in the tomatoes, 3 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 2 tbsp. parsley and half the garlic; season with salt and pepper. Just before serving, toss with the arugula.
In a large nonstick skillet, heat 2 tbsp. extra virgin olive oil over medium-heat. Season the cod with salt and pepper and add to the pan; cook, turning once, until browned on both sides, about 8 minutes.
Meanwhile, make the toasts- preheat a grill pan or broiler. Brush the bread slices lightly with extra virgin olive oil and cook until crisp on both sides, about 3 minutes.
In a small bowl, combine the remaining 1/2 cup parsley, the remaining garlic and lemon zest; season with salt and pepper. Sprinkle over the fish. Serve the fish with the salad and toasts.
Serving
Suggestions
Serves 4
Originally Submitted
7/23/2011
0 Out of 5 from
0 reviews
You can add this Parsley & Lemon Cod with Zucchini Salad recipe to your own private DesktopCookbook.
