An incredible and healthy cod recipe. Complete the entree with simple salad drizzle in olive oil and pinch of salt and pepper.
Ingredients:
4 cod fillet (190-200g each)
12-15 red grape tomatoes
1 head (60g) baby lola rosa lettuce
1 head (80g) baby arugula
salt and white ground pepper
extra virgin olive oil
1 tbsp fresh chopped dill
1 tbsp fresh chopped parsley
¼ tsp spanish paprika
1 lemon, cut into wedges
Preparation:
Ingredients:
4 cod fillet (190-200g each)
12-15 red grape tomatoes
1 head (60g) baby lola rosa lettuce
1 head (80g) baby arugula
salt and white ground pepper
extra virgin olive oil
1 tbsp fresh chopped dill
1 tbsp fresh chopped parsley
¼ tsp spanish paprika
1 lemon, cut into wedges
Preparation:
1. Preheat the oven to 200°C. Place a non-stick or parchment paper-lined in baking tray. Place the parsley, dill, paprika, a good amount of olive oil, sprinkle of salt and ground white pepper in a large dish and stir to combine. Then roll and dredge the fish and tomatoes with herbs and olive oil mixture to coat completely.
2. Place into the heated oven and bake for 10-15 minutes, depending on the thickness of the fillets or until just cooked through.
3. While the fish bakes, make a very simple salad to serve with the entree. Wash and drain, separate lettuce leaves, place on paper towels to dry. In a mixing bowl mixed the baby vegetables, add around 2-3 tbsp olive oil and season with salt.
4. Divide the fish fillets, tomatoes and salad among plates. Serve with a wedge of lemon.
