
Chef Stephanie‘s Cod Zucchini Salad in a Sweet Lemon Sauce is a light and healthy dish that is easy-to-make, delicious and perfect for summer! Additionally, Chef Stephanie provides great tips on plating that are sure to impress. Get the yummy recipe below!
Ingredients (Serves 4)
- 4 Cod filets
- Salt
- Pepper
- 2 Large Zucchinis (one green/one yellow)
- 1 pint – black berries
- 4 Meyer lemons
- 1/4 cup honey
- 1/4 teaspoon salt
Directions
1. Peel the skin off the Meyer lemons with a vegetable peeler. Scrape away any white pith from the peels with a paring knife. Juice the lemons and strain.
2. Place the Meyer lemon peels, honey and 1 cup of water in a sauce pot. Bring to boil and reduce heat to simmer until peels are tender, (about 30 mins).
3. Transfer the mixture from the pot to a blender. Add lemon juice and salt, purée it until it is smooth. Keep warm for serving.
4. Season the fish on both sides with salt, pepper and lemon zest.
5. Heat a skillet on high heat until just smoking. Add a tablespoon of olive oil on the pan. Add the fish fillet- presentation side down first, and cook until golden brown, about 2 to 3 minutes on each side. When done, remove the fish from the pan and blot on a paper towel.
6. Shave ribbons off zucchini with a mandolin . Dress with olive oil, salt-pepper and lemon juice. Roll the zucchini strips into small cylindrical shapes.
7. For plating: Lemon sauce at the bottom, place fish in the middle, arrange zucchini rolls along the sides of the fish, and add blackberries.
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