Steamed Cod with Nuts and Salad

Ingredients

• 200 ml vegetable broth
• 1 bay leaf
• 1 star anise
• 600 g cod fillet
• 1 tsp Olive oil
• Salt
• Pepper
• 120 g mixed leafy greens (e.g., arugula and lamb's lettuce)
• 3 tbsp white balsamic vinegar
• 3 tbsp grape seed oil
• 1 tsp Honey
• 30 g hazelnuts (2 tbsp)
• 1 pinch Organic lemon zest

Instructions

1. 1.

   Bring broth to a boil with bay leaf and star anise. Pat cod dry, cut into 4 equal pieces, place on a lightly oiled steaming rack, drizzle with remaining olive oil, season with salt and pepper, cover and steam over the broth for 6–8 minutes.

2. 2.

   Meanwhile wash and pat salad dry, tear into bite‑sized pieces as needed. Whisk vinegar, grape seed oil, and honey together; season with salt and pepper to taste.

3. 3.

   Toast hazelnuts in a hot pan without fat on medium heat for 3 minutes, then finely chop and mix with lemon zest.

4. 4.

   Arrange salad on plates, top with cod fillets, sprinkle nuts over the fish, drizzle dressing, and serve.