Cod on Vegetable Salad
Fresh cod served atop a crisp vegetable salad featuring bell pepper, cucumber, and cherry tomatoes, packed with vitamins, minerals, fiber, and secondary plant compounds.
Ingredients
- 1 small onion
- 150 ml white wine (or vegetable broth)
- 1 bay leaf
- 275 g cod fillet
- Salt
- 1 cucumber
- 8 Cherry tomatoes
- 0.5 red bell pepper
- 0.5 yellow bell pepper
- 1 small garlic clove
- 3 spring onions
- 4 sprigs Parsley
- 1 tsp cumin
- Pepper
- 2 tbsp sherry vinegar
- 5 tbsp olive oil
- 2 romaine hearts
- 2 sprigs Basil
Instructions
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1.
Peel and dice the onion. Add white wine or broth with an equal amount of water to a pot.
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2.
Add the bay leaf, cover, and bring to a boil.
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3.
Wash the fish, pat dry, season with salt, and add it to the simmering liquid using a slotted spoon. Cover and cook over low heat for 10 minutes.
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4.
Wash the cucumber thoroughly, dry, cut lengthwise in half, and remove seeds with a tablespoon. Wash the tomatoes.
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5.
Remove seeds from bell pepper halves and wash them. Dice the cucumber finely. Peel and finely chop the garlic.
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6.
Trim spring onions, wash, and slice diagonally into thin rings. Quarter the cherry tomatoes.
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7.
Wash parsley, shake off excess water, pluck leaves, and roughly chop. Combine with garlic, cumin, salt, pepper, vinegar, and oil to make a vinaigrette. Mix into the vegetables.
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8.
Clean the salad leaves, separate them, wash, and dry. Place in a large bowl or on a plate.
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9.
Distribute the prepared vegetables over the salad. Wash basil, shake off water, and pluck leaves.
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10.
Lift the fish from the liquid with a slotted spoon. While still warm, break into bite-sized pieces and place on the salad. Season with pepper, garnish with basil, and serve.
