Ultra-fresh and super healthy, this Danish-inspired recipe serves as the ideal antidote to typical heavy winter fare. Known for their fresh seafood, clean flavors and simple-but-quality ingredients, the Danes can teach us all a thing or two about healthy eating. Packed with beneficial B vitamins and lean protein, cod is also purported to help lower triglycerides and blood pressure when consumed regularly. Feel free to swap in any firm white fish or even salmon in this recipe if you prefer.Â
Serves 2
Total Time: 20 minutes
Ingredients:
- 2 6-ounce cod fillets
- 2 tablespoons extra virgin olive oil, divided
- 2 small radishes, thinly sliced
- ½ of a thin-skinned cucumber, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 cups mixed sprouts and microgreensÂ
- Small handful of fresh dill fronds
- Small handful of fresh parsley leaves
- 1-2 tablespoons fresh lemon juice
- Salt and pepper, to serve
Directions:
- Preheat your oven to 425 degrees. Drizzle the cod fillets with 1 tablespoon olive oil and a pinch of salt and pepper. Arrange on a baking sheet and roast for 8-10 minutes, until firm and opaque. Remove from the oven and set aside.
- While the fish roasts, in a large bowl toss together the radishes, cucumber, fennel, sprouts and microgreens. Add dill, parsley, remaining tablespoon olive oil, lemon juice and a pinch of salt and pepper. Mix gently with your hands so as not to bruise the greens. Season to taste with a bit more olive oil, lemon juice or salt and pepper if needed.
- Serve the fish alongside or on top of the salad, garnishing with any extra greens or herbs if desired. Enjoy!Â
