Herb Lemon Cod with Strawberries
WITH WILD COD BUTTER & HERB
Zesty citrus-spiced strawberries, butter and herb cod, maple, and chives make this spinach salad a light, flavorful lunch.
COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).
MAKE STRAWBERRY MIXTURE: In a medium mixing bowl, stir together strawberries, zest, and juice of one half of the lemon (cut the other half into two pieces and save for serving), orange zest, maple syrup, and chives. Season with salt and pepper. Set aside.
TO SERVE: Divide spinach between two bowls. Top each with one of the warm cod fillets. Spoon strawberry mixture over each. Drizzle each with olive oil and a squeeze of the reserved lemon. Finish with a pinch of salt and pepper.
PRO TIP: A peppery arugula makes a nice substitution for the spinach.
- 2 Morey’s Wild Cod Butter & Herb fillets
- 2 cups strawberries, stemmed and quartered
- 1 lemon
- 1/2 tsp. orange zest
- 1 tsp. maple syrup
- 1 Tbsp. chives, finely chopped
- 4 cups baby spinach, washed
- 2 tsp. olive oil
- Kosher salt
- Coarsely ground black pepper
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