Oven roasted cod, strawberry maple watermelon salsa, and summer green vegetables
Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish
A colorful and light dish to enjoy on a terrace in the summer season.
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 45 min
Preheat your Oven at 400 °F
Cut the anchovy fillets into small pieces. Juice the lemon. Stem the marjoram, finely chop the parsley.
Cut the watermelon, strawberries and cucumber into small brunoise (cubes). Drain the brunoise.
Finely dice the shallot.
In a small bowl, mix the anchovies, lemon juice, maple syrup, oil, marjoram, parsley and some cracked pepper, reserve in a cool place.
On a baking sheet, place a sheet of silicone or parchment papaer, place the pieces of fish on it.
Cover the fish from the previous mixture, bake for a good 10 minutes, the flesh should easily flake under the pressure of a fork.
Gently mix all the ingredients in the salsa.
Whisk all the ingredients together in a bowl, reserve in the fridge.
- Green vegetables
In a boiling salted water, individually cook the peas, green beans and asparagus.
Make sure you keep the vegetables lightly crunchy. Once the they are cooked to the desired consistency, remove them from the boiling water and drop them in ice water to stop cooking.
Once well drained, just before serving, toss them in a hot pan with butter and a drizzle of olive oil. Season with salt and pepper as needed.
Place the cod in the center of each plate, place each vegetable on the sides of the fish.
Delicately mix the salsa with the vinaigrette, then cover your fish.
Finish with young sprouts.
Here we use a fish with white flesh, ideally we recommend Halibut, Lotte, and Cod.
Avoid fruit that is too acidic, it would destabilize the recipe.