Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables
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Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad
Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes
INGREDIENTS
Roasted Vegetables
- 2 oz Oil (Grapeseed or Blend)
- 2 oz Sherry Vinegar
- 1 oz Honey
- ½ Onion sliced
- 6 ea Tri Color Carrots, Sliced on a Bias
- ½ ea Fennel Bulb, Sliced Thin
- ½ ea Cauliflower, Cut into Florets
Citrus Arugula Salad
- 4 oz Marcona Almonds
- 1 ea Navel Orange, peeled and sliced thin
- 2 ea Clementines
- 1 bunch Arugula
- 1 oz Evoo
- 1 Lemon, juiced
- 1 ea Navel Orange, juiced
- 2 Tbsp Parsley, chopped
Almond Crusted Cod
- 3 oz Grapeseed Oil
- 1 cup Raw Sliced Almonds
- 2 Tbsp Parsley, chopped
- 1 cup Panko Crumbs
- 1 tsp salt
- 2 Tbl Dijon
- 2 Tbl Honey
- Chilled water
- 1 oz Whole Butter
- 8 -12 oz Wild Caught Cod Filet
Roasted Vegetables
Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.
Almond Crusted Cod
See full tutorial on coating and cooking the fish on this blog post.
Citrus Arugula Salad
For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.
To Plate
Place roasted vegetables on platter, add roasted cod. Top with salad.
