Serves 2

Ingredients

• 4 tbsp extra virgin olive oil
• 2 medium wild cod fillets
• 2 large garlic cloves, chopped
• Zest of ½ organic lemon
• Juice of ½ organic lemon
• ½ teaspoon sea salt
• 1 small organic lemon sliced in half
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• Extra sea salt/pepper optional to taste

Salad

• 1 medium fennel bulb, cored and thinly sliced
• 2 cups organic spinach leaves
• 1 cup sliced organic cherry tomatoes

Herb Yogurt Dressing

• ½ cup unsweetened plain plant-based yogurt 
• 2 tbsp extra-virgin olive oil
• 1 organic lime juiced
• 1 tsp raw honey
• ¼ tsp sea salt
• Pepper to taste optional

*Add to bowl and mix together 

Instructions

Prepare salad ingredients and dressing separately. Mix all salad ingredients together and keep dressing on the side to dress before serving.

Heat a large frying pan over medium-high heat. Add the olive oil and when pan is hot, add the cod fillets and sprinkle with sea salt. Cook for 3 minutes on the first side.

After about 2 minutes of cooking, add the garlic and the lemon zest around the cod in the olive oil to cook gently with fish, stirring frequently to prevent garlic from burning. Add the lemon halves to the pan, sliced side down to allow heat to warm the citrus. Use this as garnish when serving.

Flip the fish over, moving it around the pan to take on some of the lemon garlic flavor. Cook for another 3 minutes.

Finish by drizzling the fish with lemon juice and garnish with fresh parsley and dill.

Add salad dressing to salad and mix well. Add portions to plate with fish and voila!