Lemon-garlic griddle cod

What you need

For the whole recipe · 2 servings

• 2 fillets, 6 oz each (340 g total)
  plain skinless cod, fully thawed and patted dry
• 1 cup (200 g)
  cooked brown rice
• 1 large (300 g)
  zucchini, cut into ¼-inch half-moons
• 1 cup (150 g)
  cherry tomatoes, halved
• 2 tsp (9 g)
  olive oil, divided
• 2 cloves (6 g)
  garlic, finely minced
• 2 tbsp (30 g)
  fresh lemon juice
• ¼ tsp (0.5 g)
  black pepper
• 2 tbsp (4 g)
  chopped parsley
• ⅛ tsp (0.75 g)
  salt, optional

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the griddle

About 25 minutes total

1. Get everything ready.Start with fully thawed cod and cooked rice. Check the fish for pin bones and pat it very dry. Preheat a clean, well-seasoned griddle to medium heat, leaving a cooler area for vegetables. Mix the lemon juice and parsley in a small bowl.
2. Season and measure the oil.Rub the cod with 1 teaspoon of the oil, the pepper, and the optional salt. Toss the zucchini and tomatoes with the remaining teaspoon of oil. Keep utensils that touch raw fish separate from cooked food.
3. Brown the vegetables.Cook the zucchini on the cooler area for about 8–10 minutes, turning occasionally. Add the tomatoes for the final 4 minutes. Stir in the garlic for the last 30–60 seconds, just until fragrant, then move the vegetables to a clean serving dish.
4. Gently sear the cod.While the vegetables cook, place the cod on the medium-heat area. Cook for about 4–5 minutes, until the underside releases, then carefully turn once with a wide spatula. Cook for another 3–5 minutes, adjusting for thickness and heat. Check the thickest part with a thermometer: it must reach 145°F. The fish should be opaque and flake easily. Avoid pressing or repeatedly turning it.
5. Make two plates.Warm the rice separately according to its package directions; reheat previously cooked rice to 165°F. Serve each cod fillet with half the vegetables and ½ cup cooked rice. Spoon the garlicky vegetable juices and half the lemon-parsley mixture over each plate.