Carrie’s Cod with Seasonal Vegetables
- By: Gordon Bailey
4 cod fillets, about 7-8 ounces (200-250 g) each
2 garlic cloves, sliced
1/4 cup (50 mL) olive oil
2 tablespoons (30 mL) chopped parsley
Marinate the cod in garlic, olive oil and parsley. Leave for 20 minutes. Sear cod on high heat for 4 to 5 minutes on one side only. Squeeze fresh lemon over the cod. Makes 4 servings.
Carrie's Cod with Maple Vinaigrette Dressed Greens
Carrie's Cod (see above)
1/4 cup (50 mL) white wine vinegar
2 tablespoons (30 mL) pure maple syrup
1 garlic clove, chopped
1 teaspoon (5 mL) Dijon mustard
1/2 cup (125 mL) canola oil
Salt and pepper, to taste
6 handfuls mixed baby greens
7 ounces (200 g) goat cheese, crumbled
1 pint (500 mL) grape tomatoes, cut in halves
While the cod is marinating, make the dressing: combine the vinegar, maple syrup, garlic and mustard. Slowly whisk canola oil into the mixture. Season to taste with salt and pepper. Add dressing to greens, and toss with goat cheese and tomatoes.
Plate the salad and place the cod on top; squeeze fresh lemon over the cod. Makes 4 servings.