Category
Lunch
Servings
2
Prep Time
10 minutes
Cook Time
10-15 minutes
Like a fancier, more grown up fish stick, this cod makes an elegant and light lunch.
Ingredients
-
10.6oz Nordic Catch Wild Cod Loin
-
Nordic Catch Black Lava Sea Salt
-
Pepper to taste
-
1/4 cup panko breadcrumbs
-
1 tsp avocado oil, plus more for drizzle
-
1/2 cup uncooked Israeli couscous
-
1 tbsp olive oil
-
2 cups arugula
-
1 Persian cucumber, diced
-
1oz feta, crumbled
-
Juice of 1 lemon
-
1 lemon, cut in wedges
Directions
Wild Cod Loin
Preheat oven to 400F
Season Cod with salt and pepper
Press panko onto top of fish, then drizzle avocado oil
Oil bottom of pan with 1 teaspoon of avocado oil, place fish on top
Bake in preheated oven for 10-15 minutes
Meanwhile... Israeli Couscous
Cood couscous in boiling water until al dente
Drain and rinse with cold water
Transfer to a bowl and drizzle with 1 tablespoon of olive oil
Toss couscous with arugula, cucumber, feta cheese, lemon juice, and salt & pepper to taste
Serve Cod alongside or on top of salad and finish with plenty of Nordic Catch Black Lava Salt and extra lemon wedges
Along the way
