Skillet Cod with Bulgur Zucchini Tomatoes (Print Version)
Cod fillets nestle with bulgur, zucchini, and tomatoes for a vibrant, quick dinner in one pan.
# Ingredients:
01 -
3 tablespoons extra-virgin olive oil
02 -
½ cup chopped shallots (from 2)
03 -
1 zucchini, halved lengthwise and cut into ¼-inch-thick half-moons (1 ½ cups)
04 -
Kosher salt and freshly ground pepper
05 -
1 cup cracked bulgur
06 -
1 ¼ teaspoons harissa powder
07 -
10 ounces cherry tomatoes, halved (2 cups)
08 -
8 ounces clam juice
09 -
4 skinless cod fillets (each 5 to 6 ounces)
10 -
¼ cup lightly packed fresh mint leaves, sliced if large
# Steps:
01 -
Heat olive oil in a large straight-sided skillet over medium-high heat. Add chopped shallots and zucchini, then season with kosher salt and freshly ground pepper. Cook, stirring occasionally, until vegetables are tender and golden-brown in places, about 5 to 7 minutes.
02 -
Add bulgur and 1/4 teaspoon harissa powder to the skillet. Cook while stirring until nutty and fragrant, approximately 2 minutes. Add halved cherry tomatoes, clam juice, and 1/2 cup water. Bring mixture to a simmer. Cover the skillet, reduce heat to low, and cook for 10 minutes.
03 -
While bulgur is cooking, season cod fillets with salt, pepper, and the remaining 1 teaspoon of harissa powder. Nestle the cod fillets into the bulgur mixture in a single layer. Cover and continue cooking until the fish is just cooked through, about 8 to 10 minutes depending on the thickness of the fillets.
04 -
Remove skillet from heat, keeping it covered. Let stand for a few minutes. Serve the dish topped with fresh mint leaves and a drizzle of olive oil.