Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Baked Cod With Parsley & Lemon Sauce And Zucchini Salad Recipe.

Ingredients:

1 Zucchini (Grated)
1/4 Pint Cherry Tomatoes (Quartered)
3 TBSP Olive Oil
1 Lemon (Zested & Juiced)
1/4 Cup Flat Leaf Parsley (Chopped)
1 Clove of Garlic (Minced)
Pinch of Salt
Pinch of Ground Black Pepper
3 Cups Baby Arugula
1 Skinless Cod Fillet (Patted Dry)

Recipe Instructions:

Place grated zucchini in a kitchen towel and squeeze to remove any excess liquid, place drained zucchini into a medium glass bowl.
Add the chopped tomatoes, 2 TBSP of olive oil, lemon juice, 2 TBSP parsley and half the garlic, season with salt and pepper and just before plating, toss with the arugula.
In a large non-stick skillet, heat 1 TBSP of olive oil over medium high heat.
Season cod with salt and pepper and add to the skillet, turning once until evenly browned on both sides, roughly 8 minutes.
In a small bowl, combine the remaining garlic, parsley and the lemon zest, season with salt and pepper and sprinkle mixture over the fish.
Serve the cooked fish with the salad.

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