Preparation Instructions
COOK FISH: Line a small rimmed baking sheet with foil. Preheat oven to 375°F. Remove fillets from pouch, place flat side down on the prepared baking sheet, and drizzle with marinade from pouch. Bake for 15-18 minutes.
MAKE WHIPPED RICOTTA: While the fish cooks, combine ricotta cheese, 1 tablespoon lemon juice, 2 teaspoons olive oil, thyme leaves, and ¼ teaspoon salt in a small food processor. Process until smooth and creamy.
MAKE ARUGULA SALAD: Combine the arugula, chopped basil, chopped parsley, ¼ teaspoon salt, pepper, 1 teaspoon olive oil, and 1 teaspoon lemon juice in a mixing bowl. Toss to combine.
TO SERVE: Spoon a large dollop of whipped ricotta onto a dinner plate. Lightly press the back of the spoon into the dollop, and create a swooping motion towards the bottom of the plate, lightly spreading the ricotta into a curve. Place half of the arugula salad next to the ricotta, then top with baked Wild Cod Butter & Herb fillet.
Ingredients
- 2 Morey’s Wild Cod Butter & Herb fillets, thawed
- ½ cup ricotta cheese
- 1 Tbsp. + 1 tsp. fresh lemon juice, divided
- 1 Tbsp. extra virgin olive oil, divided
- 1 sprig fresh thyme leaves
- ½ tsp. salt, divided
- 2 cups arugula
- 2 Tbsp. chopped basil
- 2 Tbsp. chopped parsley
- ½ tsp. freshly cracked black pepper
- Small handful fresh parsley, chopped
Prep Time
5 min
Cook Time
15 min
Serving Size
2
Additional Product Options
You can also use:
Wild Cod Flounder Garlic and Herb
Drink Pairings
Sauvignon Blanc
Chelsea Sidecar
Irish Red
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