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.


  • 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

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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Recipe Name
Butter & Herb Cod with Whipped Ricotta & Arugula Salad
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