Skillet Cod with Bulgur, Zucchini, and Tomatoes

braised cod and bulgur with zucchini and tomatoes
Photo: Justin Walker
Prep Time:
25 mins
Total Time:
45 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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