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.
This BAKED COD WITH CITRUS SALAD is a light, refreshing dish that’s both healthy and easy to prepare. Wait until you taste it!
I love the way this delicious dish comes together and in just three steps; a uniquely flavoured salad pairing perfectly with baked or grilled fish.
Here are some considerations on preparation:
CITRUS – I love combining 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.
DRESSING – 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.
GREENS – 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.
FISH – 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.
SERVICE – 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.
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.
Listening to great music is an important part of every Weekend at the Cottage! I was driving to an appointment earlier this week and heard the incomparable Sarah Vaughan singing Close to You – what an incredible voice! I think her Golden Hits album is a wonderful collection of her work. Head to iTunes to download Sarah Vaughan’s Golden Hitsto your collection.
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