Parmesan-Crusted Alaska Cod with Summertime Arugula Salad
Panko and Parmesan-coated Alaska cod is baked and served with a light and bright salad for the perfect summertime meal in under 30 minutes.
3/4 cup panko
1/2 cup grated Parmesan
2 teaspoons finely grated lemon zest
2 teaspoons minced fresh rosemary
1 teaspoon kosher salt, plus more for dressing
3 tablespoons mayonnaise
4 Alaska cod fillets (about 6-8 ounces each)
1 tablespoon extra-virgin olive oil
1/2 tablespoon white wine vinegar
Freshly ground pepper, to taste
2 1/2 ounces baby arugula
1/2 medium zucchini, sliced super thin with a vegetable peeler or mandoline
2 tablespoons mint chiffonade
1/2 cup blueberries or sliced figs
2 tablespoons pine nuts, lightly toasted
Prepare to bake the cod
Preheat oven to 425F and put the oven rack in the middle slot. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Set aside.
Prepare the cod
In a bowl, mix together panko, Parmesan, lemon zest, rosemary, and salt, then spread out on a plate.
Spread mayonnaise over the cod fillets.
Take a cod fillet and press it, mayo-side down, into the plate of panko.
Press down firmly so the mixture adheres evenly.
Put the cod on the prepared baking sheet, panko side up, and repeat with the remaining fillets.
Bake the cod
Bake until fish is opaque and topping is light golden, about 10 minutes.
Switch to broil and broil until the topping is golden brown, about 2 minutes more.
Remove from the oven.
Make the salad and serve
Whisk together olive oil and vinegar in a large bowl. Season to taste with salt and freshly ground pepper.
Add the arugula, mint, and zucchini and toss so they are fully but lightly coated in the oil and vinegar.
Transfer to a serving platter and sprinkle with blueberries and pine nuts.
Arrange the cod fillets on top and garnish with shaved Parmesan.