Seared Cod with Zucchini Noodles and Burst Grape Tomatoes Salad

Seared Cod with Zucchini noodles and burst grapes tomatoes garnished with an arugula salad lightly tossed in olive oil and lemon juice.

By: Anne Burrell, Celebrity Chef

Prep Time: 20 min
Cook Time: 45 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound zucchini noodle and grape salad
1 tablespoon olive oil
4 (4ounce) each fresh cod fillets
1/2 teaspoon kosher salt
2 cups fresh baby arugula
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon kosher salt
1/4 cup fresh basil, chiffonade

Zucchini Noodles and Tomato Salad
3/4 cup fresh zucchini
2-1/2 teaspoon olive oil
1/4 cup yellow onion, diced 1/4 inch
1/2 teaspoon kosher salt
1/4 teaspoon dried crushed red pepper flakes
1 teaspoon fresh garlic clove, peeled, minced
1 cup grape tomatoes
1/3 cup water
1/4 teaspoon kosher salt
2 teaspoons fresh oregano leaves, minced
2 1/2 teaspoons fresh bail leaves, chiffonade

Allergens:

Nutritional Information

Directions:

Zucchini Noodles and Tomato Salad: Cut ends of zucchini in half lengthwise, remove middle section of zucchini. Use green part and julienne on a mandolin. In a sauté pan, heat oil over medium low heat. Add onions. Season with first listed salt and crushed red pepper. Saute onion for 8 to 10 minutes until onions are soft. Add garlic to pan and sauté for 2 minutes. Add tomatoes and water. Cook for 18 to 20 minutes until water is reduced and the tomatoes are burst. Add zucchini and second listed salt to water. Cook zucchini for 15 minutes on low heat until soft. Remove from heat and place in a bowl, add oregano, mix well. Garnish salad mixture with basil.
For Service: In a sauté pan, heat first listed oil over medium high heat. Season cod with first listed salt. Add seasoned cod to sauté pan and cook for 3 to 4 minutes on each side. In a bowl combine arugula, second listed oil, lemon juice and second listed salt. Mix well. Place 1/2 cup of zucchini tomato salad. Place 1/2 cup arugula on top of cod. Garnish with basil.