1/2 medium zucchini, sliced super thin with a vegetable peeler or mandoline
2 tbsp mint chiffonade
1/2 cup blueberries or sliced figs
2 tbsp pine nuts, lightly toasted
Preheat the oven to 425 F and put the oven rack in the middle slot. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Set aside.
In a bowl, mix together crushed up Wellington Traditional Crackers, Parmesan, lemon zest, rosemary, and salt, then spread out on a plate. Spread mayonnaise over the cod filets. Take a cod filet and press it, mayo-side down, into the plate of panko. Press down firmly so the mixture adheres evenly. Put the cod on the prepared baking sheet, panko side up, and repeat with the remaining filets.
Bake until the fish is opaque and the topping is light golden, about 10 minutes. Switch to broil and broil until the topping is golden brown, about 2 minutes more. Remove from the oven.
Whisk together olive oil and vinegar in a large bowl. Season to taste with salt and freshly ground pepper. Add the arugula, mint, and zucchini and toss so they are fully but lightly coated in the oil and vinegar. Transfer to a serving platter and sprinkle with blueberries and pine nuts. Arrange the cod filets on top and garnish with shaved Parmesan. Serve immediately.