Food & Cooking Recipes Ingredients Seafood Recipes Skillet Cod with Bulgur, Zucchini, and Tomatoes Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on March 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 25 mins Total Time: 45 mins Servings: 4 Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini, and Tomatoes. Wholesome bulgur, mild-tasting cod, and saucy summer vegetables come together using just one skillet, making clean-up a breeze, too. Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling ½ cup chopped shallots (from 2) 1 zucchini, halved lengthwise and cut into ¼-inch-thick half-moons (1 ½ cups) Kosher salt and freshly ground pepper 1 cup cracked bulgur 1 ¼ teaspoons harissa powder 10 ounces cherry tomatoes, halved (2 cups) 8 ounces clam juice 4 skinless cod fillets (each 5 to 6 ounces) ¼ cup lightly packed fresh mint leaves, sliced if large Directions 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. Rate it Print