Parmesan-Crusted Wild Cod with Summertime Arugula Salad

Ingredients

• Cooking spray
• 3/4 cup panko
• 1/2 cup grated Parmesan
• 2 teaspoons finely grated lemon zest
• 2 teaspoons minced fresh rosemary
• 1 teaspoon kosher salt, plus more for dressing
• 3 tablespoons mayonnaise
• 4 Wild Cod fillets (about 6-8 ounces each)
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon white wine vinegar
• Freshly ground pepper, to taste
• 2 1/2 ounces baby arugula
• 1/2 medium zucchini, sliced super thin with a vegetable peeler or mandoline
• 2 tablespoons mint chiffonade
• 1/2 cup blueberries or sliced figs
• 2 tablespoons pine nuts, lightly toasted