Don’t you just love it when you throw a load of your favourite ingredients on to a plate and it turns out to be, actually, quite the game changer of a meal?
So good in fact that you feel totally obliged to share the hap-hazard-but-amazing on your blog; just because you feel that it would be a down right foodie crime not to. Literally: I rustled this up when I had a little alone ‘down time’ in the kitchen (my happy place!), and everything just fell together so sweetly, I figured it had to make an appearance right here for you to make at home for a dreamy 20 minute eats.
I think a lot of people will agree with me when I say that cod is pretty much the Plain Jane of Ocean. No disrespect to this protein rich white fish, but it’s true! However you with the right seasoning and shooshing up – you can really elevate it to the next level. So here we have a succulent fillet baked with fragrant paprika, dill, garlic and lemon – all of which kinda act as the ‘glam squad’ to the cod – ensuring each bite you take is just as lip smacking as the next.
And the real beauty of this? All you need to do is throw the cod with the seasoning in to a dish and bake it for 20 minutes before it’s ready to serve you oh-SO well on the plate! You can just go ahead and dig your fork in, watch it flake to perfection and allow that simple goodness to melt in your mouth… Yes, yes, YES!
And whilst you’re waiting for the fish, you definitely want to be prepping the selection of veggies we have going on right there – packed with all the goods to compliment the cod juuust nicely. The line up for this one? Crunchy, lightly steamed tenderstem broccoli aside a herby rocket, cucumber, beetroot and avocado salad.
All sounds pretty basic, right? Hell no! This salad is by no means messing around, my friends; just give it a good drizzle of olive oil, lemon and go generous on the herbs and you’ll be surprised how tasty even the most simplest of combinations can be.
I’m pretty confident that there is nothing not to love about this – so why not be good to yourself by taking 20 to whip THIS meal up before savouring outside in that sun trapped patio for a fast track ticket on the elevator to total foodie heaven. I hope you love it as much as I do!
- 1 fillet pole and line caught cod
- 1 clove garlic, minced
- ½ tsp paprika
- ½ tsp dried dill
- ½ lemon
- 100g tenderstem broccoli
- 1 large handful rocket
- 1 cooked beetroot, sliced
- ½ avocado, peeled and chopped
- ¼ cucumber, ribboned (I use a veg peeler)
- 1 small handful chopped herbs (I like basil and parsley)
- salt and pepper
- 1 tbsp olive oil
- Place the cod in a dish and top with the garlic, a good squeeze and slice of lemon, the paprika, dill, salt and pepper. Bake in the oven for 20 minutes, until cooked through.
- Meanwhile, steam the broccoli for 5 minutes until just tender.
- Assemble all the salad ingredients on to a plate and serve aside the broccoli and cod. Season to taste, drizzle with olive oil and add more lemon juice. Dig in!