Skillet Cod With Bulgur Zucchini And Tomatoes Recipe

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 cup chopped shallots (from 2)

1 zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons (1 1/2 cups)

Kosher salt and freshly ground pepper

1 cup cracked bulgur

1 1/4 teaspoons harissa powder

10 ounces cherry tomatoes, halved (2 cups)

8 ounces clam juice

4 skinless cod fillets (each 5 to 6 ounces)

1/4 cup lightly packed fresh mint leaves, sliced if large

Preparation

Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes.

Add bulgur and 1/4 teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and 1/2 cup water; bring to a simmer. Cover, reduce heat to low, and cook 10 minutes.

Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes (depending on thickness). Remove from heat, cover, and let stand a few minutes. Serve with mint and a drizzle of oil.