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Bright and delicate, summer squash shines in any number of warm-weather dishes. Here, to highlight its crisp texture, we’re slicing it up very thinly and marinating it with garlic, mustard, vinegar and olive oil. This flavorful marinade also dresses our salad of arugula, red quinoa and chopped almonds—­a delightful accent to the crunchy panko breading on our flaky, tender cod.

Ethan Mick

with Quinoa & Arugula Salad

Crispy Cod & Summer Squash

Cod Fillets

Farm Egg

Red Quinoa

Arugula

Garlic

Yellow Summer Squash

Almonds

Champagne Vinegar

Dijon Mustard

Panko Breadcrumbs

All-Purpose Flour

Ingredients

Heat a small pot of salted water to boiling on high. Thoroughly rinse the **quinoa** under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a medium bowl.

Cook the quinoa:

While the quinoa cooks, wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the ends of the squash; halve the squash crosswise, then thinly slice lengthwise into planks. Roughly chop the almonds.

Prepare the ingredients:

While the quinoa continues to cook, in a large bowl, combine the **mustard**, **vinegar** and as much of the **garlic paste** as you’d like; season with salt and pepper to taste. Slowly whisk in **2 tablespoons of olive oil** until well combined. Add the **squash**; season with salt and pepper and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the dressing & marinate the squash:

While the squash marinates, crack the **egg** into a medium bowl and beat until smooth. Place the **flour** and **breadcrumbs** in 2 separate medium bowls (or plates); season both with salt and pepper. Pat the **cod fillets** dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Bread the cod:

While the squash continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the **breaded cod fillets**. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Cook the cod:

Just before serving, leaving the **dressing** in the bowl, divide the **marinated squash** between 2 dishes. To the bowl of reserved dressing, add the **cooked quinoa**, **arugula** and **almonds**; season with salt and pepper. Toss to combine; season with salt and pepper to taste. Divide the **cooked cod fillets** between the dishes of squash. Top with some of the salad. Serve with any remaining salad on the side. Enjoy!