Parmesan-Crusted Alaska Cod with Summertime Arugula Salad | Alaskan Leader Seafood

Ingredients

• 4 Alaska cod fillets (about 6 to 8 ounces each)
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon white wine vinegar
• Freshly ground pepper
• 2 1/2 ounces baby arugula
• 1/2 medium zucchini, sliced super thin with a vegetable peeler or mandolin
• 2 tablespoons mint chiffonade
• 1/2 cup blueberries or sliced figs
• 2 tablespoons pine nuts, lightly toasted