Parsley-and-Lemon Cod with Zucchini Salad

Parsley-and-Lemon Cod with Zucchini Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 zucchini
  • 1/2 pint grape tomatoes, quartered lengthwise
  • 5 tablespoons EVOO, plus more for brushing
  • 1 lemon, zested and juiced
  • 1/4 cup plus 2 tbsp. finely chopped flat-leaf parsley
  • 2 small cloves garlic, minced
  • Salt and pepper
  • 3 cups (half of a 5-oz. bag) baby arugula
  • 4 skinless cod fillets (6 oz. each), patted dry
  • 1/2 baguette, cut on an angle into long, 3/4-inch-wide slices


Shred the zucchini on the large holes of a box grater set in a wide, shallow bowl. Roll up in a kitchen towel, squeeze to remove any liquid, then return the zucchini to the bowl. Stir in the tomatoes, 3 tbsp. EVOO, 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. EVOO over medium-high 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 EVOO and cook until crisp on both sides, about 3 minutes.

In a small bowl, combine the remaining 1/4 cup parsley, the remaining garlic and the lemon zest; season with salt and pepper. Sprinkle over the fish. Serve the fish with the salad and toasts.