Preparation Instructions
COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).
MAKE SALAD: In a large mixing bowl, toss together the chickpeas, cucumber, black olives, red onion, bell pepper, and feta. Season with salt and pepper.
MAKE DRESSING: In a small bowl, whisk together the olive oil, vinegar, lemon zest, lemon juice, parsley, oregano, and red pepper flakes.
Season with salt and pepper. Reserve 1 heaping tablespoon to drizzle over fish.
TO SERVE: Dress salad with as much vinaigrette as preferred just before serving (serve any remaining on the side).
Divide salad between two shallow bowls and top each with cod. Drizzle reserved tablespoon of dressing over cod. Serve with warm pita.
PRO TIP: Baby spinach leaves are a great addition to this salad.
Ingredients
- 2 Morey’s Wild Cod Butter & Herb fillets
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 medium cucumber, chopped
- 1/4 cup black olives, chopped
- A few shaves of red onion
- 1/2 red bell pepper, chopped
- 2 ounces feta cheese, large chunks
- 1/4 cup olive oil
- 2 Tbsp. rice vinegar
- Zest and juice of 1 lemon
- 2 tsp. chopped parsley
- Pinch of fresh oregano
- Pinch of red pepper flakes
- Kosher salt
- Coarsely ground black pepper
- Warm pita for serving (optional)
Prep Time
30 minutes
Serving Size
2
Additional Product Options
You can also use:
Tilapia Seasoned Grill
Drink Pairings
Albarino
Gin Fizz
Single Hop IPA
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