Wash and dry all produce. Preheat oven to 425 degrees. Bring a small pot of 11/2 cups salted water and stock concentrate to a boil. When boiling, add rice. Reduce to a simmer, cover, and cook until tender, about 30 minutes. Remove from heat and let rest 5 minutes.

Trim off zucchini ends, then dice into 1/2–inch-thick cubes. Halve, peel, and finely dice half the shallot. Thinly slice other half into strands. Halve tomatoes. Mince garlic. Pick mint leaves from sprigs. Finely chop mint leaves and parsley. Finely chop almonds.

In a small bowl, mix together chopped almonds, mint, parsley, 2 tsp diced shallot, and minced garlic (to taste). Whisk in 1 TBSP olive oil and 1 TBSP sherry vinegar. Season to taste with salt and pepper. Set aside until rest of meal is ready.

Pat cod dry and place on a baking sheet. In a small bowl, whisk together an additional drizzle of olive oil and remaining sherry vinegar. Season generously with salt and pepper. Spoon half the mixture over cod. Place in oven and bake 8-10 minutes, until cooked through. Halfway through, baste with remaining vinegar mixture.

While cod cooks, heat 2 tsp oil in a large pan over high heat. Once hot, add zucchini, season with salt and pepper, and toss to coat. Cook until softened and lightly browned, 4-5 minutes. Add sliced shallot and tomatoes and cook another 2 minutes.

Fluff rice with a fork. Plate rice and top with cod. Serve with veggies. Top cod with chimichurri.