Happy Labor Day! Wow! Where has time gone? I realize that I have been away for a while but that is because… we decided to buy a house! With house buying and starting a full time job, I’ve barely had the time to THINK about my blog.
I can’t wait to share posts about the new house soon 🙂 For now, I am sharing a recipe with you that is quite simple, healthy, and delicious. I love Cod because it is tasty without getting too dry when cooked and it has a good flavor. One day I was rummaging through the freezer as I was having my usual “what do I make for dinner?” conundrum and I saw a package of frozen Cod that I had bought. I thought to myself that I really didn’t have any sides to pair with it (I REALLY needed to make a good grocery store run, LOL) and “what to do with this???” Well, I thought to myself, “I’ll make Cod with a side salad.” Then I thought “Ooooo what if I put the Cod in the salad?” BINGO! And with that came this recipe. These new recipes always come out of those nights where I am not sure what to make but I am too lazy to go shopping so what can I make with what I currently have. I hope you enjoy it as much as we have 🙂
- ½ lb. Alaskan Cod
- Juice of 1 Lemon
- 1 Avocado (ripe)
- 1 c. Arugula
- 3 c. Baby Spinach
- 3-7 tbsp. Extra Virgin Olive Oil
- Shaved Parmesan to taste
- Note: My Cod was frozen so I allowed it to thaw in the fridge during the day while I was at work.
- Wash the salad, serve in two bowls and set aside - it is best to use a salad spinner to get all excess water out. Wash your avocado and set aside, you will slice it just before putting your salad together.
- Preheat a large skillet over medium high heat and add about 1-2 tbsp of olive oil in the pan
- Once the pan is hot, add the Cod and cook for about 9 to 12 minutes only flipping once. (The time cooked will depend on the thickness of the Cod. The Cod is done when it is no longer translucent in the thickest part of the Cod - you can check this with a knife by carefully separating a little bit of the meat and seeing if it is still translucent in the middle. If you let it cook until it flakes then it will have cooked too long and may be really dry. I normally pull the Cod off the heat when it is still a little bit translucent at the very center because it will finish cooking by the time I serve it. As always, for your safety, you should always follow proper cooking procedures with all fish, poultry and meat).
- Once the Cod is ready, set aside and allow to cool for about 5 minutes.
- Grab your washed salads and with a knife shave some fresh Parmesan over them.
- Cut your avocado in half lengthwise. Remove the pit and with a large spoon carefully scoop out all the meat and discard the peel. Cut your avocado meat in slices about three quarters of an inch thick length wise and place over your salad.
- Make your dressing by placing the juice of your lemon in a small airtight container and then add 3-5 tbsp of olive oil. Seal the container and shake until they are well combined. Taste your dressing - if you like it tart put less olive oil but if you don't like it as tart add more olive oil. Once it tastes just right to you set the dressing aside.
- Serve the Cod over the salad and drizzle your lemon and olive oil dressing over it. Enjoy with your favorite white wine 🙂