Cut away peels from grapefruit, blood oranges and navel oranges. Divide flesh into segments, discarding any seeds and pith. Place segments in a bowl, toss and set aside.
Pour oil, vinegar, mustards, lemon and lime juice in a medium-sized bowl and whisk together. Add onion and garlic, stir and set aside.
Preheat oven to 400°F. Place cod on a parchment lined baking sheet, rub with sesame oil and sprinkle with salt, sesame seeds and pepper. Bake cod for 20 minutes.
Shred Napa cabbage and place it out onto a service dish in a flat, even layer. Place microgreens and citrus in a large bowl, add dressing and gently toss. Transfer citrus salad on top of the shredded cabbage.
Place fish on top of citrus salad and sprinkle sesame seeds and chopped chives for garnish. Serve immediately.
Baked Cod With Citrus Salad
Ingredients
1 pink grapefruit
2 navel oranges
2 blood oranges
2 cups of microgreens
½ head of Napa cabbage
1½ pounds of fresh cod
Fish seasoning:
sesame oil, salt, pepper, sesame seeds
For the dressing:
½ cup of light extra virgin olive oil
4 tablespoons of raspberry vinegar
1 teaspoon Dijon mustard
juice of half a lemon
juice of half a lime
½ of a red onion, shaved
1 clove of garlic, finely chopped
Garnish:
sesame seeds and chopped chives
Directions
Cut away peels from grapefruit, blood oranges and navel oranges. Divide flesh into segments, discarding any seeds and pith. Place segments in a bowl, toss and set aside.
Pour oil, vinegar, mustards, lemon and lime juice in a medium-sized bowl and whisk together. Add onion and garlic, stir and set aside.
Preheat oven to 400°F. Place cod on a parchment lined baking sheet, rub with sesame oil and sprinkle with salt, sesame seeds and pepper. Bake cod for 20 minutes.
Shred Napa cabbage and place it out onto a service dish in a flat, even layer. Place microgreens and citrus in a large bowl, add dressing and gently toss. Transfer citrus salad on top of the shredded cabbage.
Place fish on top of citrus salad and sprinkle sesame seeds and chopped chives for garnish. Serve immediately.
Baked Cod With Citrus Salad
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A favourite fillet of fresh fish paired with a tangy combination of citrus and greens.
Here’s a light, healthy dinner option, try Baked Cod with Citrus Salad!
I love the way this delicious BAKED COD WITH CITRUS SALAD comes together and in just three steps. There’s something so perfect about a uniquely flavoured salad pairing perfectly with baked or grilled fish.
As with so many of our recipes, this one comes with a reminder to purchase your veggies from a local farmer or organic market. If organic varieties are offered try using them for this recipe. You will taste a difference, guaranteed!
Here are some considerations on preparation:
Although I used raspberry vinegar in this dressing, feel free to experiment with different vinegars that play with the citrus, onion and garlic. I’ve made the recipe with plum, rice wine and apple cider vinegars and they’re all quite fabulous. Also, feel free to add honey in this recipe if you enjoy a sweeter flavour profile.
Something exciting and fabulous happens when we combine different citrus for this salad. As far as I’m concerned, if it’s in season, it’s fair game. Consider things like grapefruit, oranges, tangerines, mandarins, clementines and pomelos. Of course there are variations of each, so every time you make this, it can be a new adventure in flavour combinations. Go HERE to read all about citrus.
An assortment of organically grown microgreens give this salad layers and layers of surprises. In one bite you might taste beet and radish, while in the next a hint of peas and watercress. I love spooning the marinated citrus salad onto a bed of finely shaved Napa cabbage. These greens and the citrus are what make the dish so memorable.
The fresh fish component is up to you, but I suggest meaty, firm-fleshed fish such as cod, halibut or sea bass for best results. If purchasing a large piece of fish as we did here, simply serve it out in 6 or 8 ounce portions after it’s be baked.
Although it’s easy to envision this dish served for dinner as the main course, I like the idea of presenting it to table to be shared. A simple oval platter works best and allows about four guests to help themselves as a first course. It’s like turning your dining room into a trendy restaurant.
Of course this delicious main course idea can be followed with an equally enjoyable dessert. This STRAWBERRY RHUBARB ICE CREAM is lovely as are our PEACH or APRICOT COBBLERS. We’re also kind of partial to this very delicious PLUM CLAFOUTIS too! Give ’em a try, you’ll love each and every one!
Perfectly prepared fish nestled on a bed of tangy salad, this BAKED COD WITH CITRUS SALAD might just give fish and chips a run for its money.
Cut away peels from grapefruit, blood oranges and navel oranges. Divide flesh into segments, discarding any seeds and pith. Place segments in a bowl, toss and set aside.
Pour oil, vinegar, mustards, lemon and lime juice in a medium-sized bowl and whisk together. Add onion and garlic, stir and set aside.
Preheat oven to 400°F. Place cod on a parchment lined baking sheet, rub with sesame oil and sprinkle with salt, sesame seeds and pepper. Bake cod for 20 minutes.
Shred Napa cabbage and place it out onto a service dish in a flat, even layer. Place microgreens and citrus in a large bowl, add dressing and gently toss. Transfer citrus salad on top of the shredded cabbage.
Place fish on top of citrus salad and sprinkle sesame seeds and chopped chives for garnish. Serve immediately.
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