This recipe calls for roasted cod that is soft and a colorful salad with edamame, grapefruit, avocado, and mixed greens. The bitterness of the grapefruit cuts through the sweetness of the salad, making a dish that is both refreshing and filling.
Ingredients:
- 4 cod fillets
- 1 cup frozen edamame, thawed
- 2 cups mixed salad greens
- 1/2 red onion, thinly sliced
- 1 grapefruit, segmented
- 1 avocado, diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
Preheat oven to 400F 200C
Place cod fillets on a baking sheet lined with parchment paper
Drizzle with 1 tablespoon of olive oil and season with salt and pepper
Roast for 12-15 minutes, or until fish flakes easily with a fork
In a large bowl, combine the mixed salad greens, thawed edamame, sliced red onion, grapefruit segments, and diced avocado
In a small bowl, whisk together the remaining olive oil and balsamic vinegar
Season with salt and pepper to taste
Pour the dressing over the salad and toss gently to combine
Divide the salad among plates and top each with a roasted cod fillet
Serve immediately and enjoy
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