Name: Crispy Cod with Lemon Parsley Sauce & Tomato-Arugula Panzanella Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 tbsp capers; 1.02 kg cod fillet; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 shallot; 9 slices sourdough bread; 9 tomatoes; all-purpose flour; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; paprika; red wine vinegar; salt

Crispy Cod with Lemon Parsley Sauce & Tomato-Arugula Panzanella SaladCrispy Cod with Lemon Parsley Sauce & Tomato-Arugula Panzanella Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 tbsp capers

1.02 kg cod fillet

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 shallot

9 slices sourdough bread

9 tomatoes

all-purpose flour

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

paprika

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Cut or tear bread into 2-inch pieces. Divide between two large baking sheet pans, drizzle with oil, then season with salt and pepper. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until croutons are golden and toasted, 10-12 minutes. Remove from oven and set aside to cool, 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Zest lemons into a small bowl. Add flour and spices, then stir to combine the coating. (Reserve lemons for later use.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat cod dry with paper towels and place on a plate. Sprinkle with the coating on both sides. (Reserve bowl for later use.)

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cod and pan-fry until golden and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil to keep warm.

Meanwhile, peel and mince garlic. Place in the reserved bowl.

Juice lemons into the bowl with the garlic.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl, along with oil, salt, and pepper, then stir to combine the sauce. Set aside.

Place oil, vinegar, and spices in a large bowl, then whisk to combine the dressing.

Peel, halve, and slice shallot lengthwise into thin strips. Add to the bowl with the dressing.

Large dice tomatoes. Add to the bowl, along with cooled croutons, arugula, and capers, then toss to combine the salad.

To serve, divide salad and cod between plates or bowls. Spoon sauce over the cod and enjoy!

Open this recipe in Flambette