SKILLET COD WITH BULGUR, ZUCCHINI, AND TOMATOES

Skillet Cod with Bulgur, Zucchini, and Tomatoes image

Provided by Greg Lofts

Time 45m

Number Of Ingredients 10

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

Steps:

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.