Hemp Crusted Cod with Herb Salad
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Hemp Crusted Cod with Herb Salad
FROM CHEF DALE MACKAY
Ingredients
| Cod | ||
| 2 | tablespoons CO-OP GOLD PURE Hemp Seeds | |
| 1 | tablespoon ground coriander seed | |
| 2 | lemons, zest only | |
| 1 | tablespoon salt | |
| 4 | five-ounce CO-OP GOLD cod fillets | |
| Salad | ||
| 5 | tablespoons CO-OP GOLD Extra Virgin Olive Oil | |
| 5 | tablespoons CO-OP GOLD PURE Canola Oil | |
| 5 | tablespoons white wine vinegar | |
| salt to taste | ||
| 1 | cup arugula | |
| ½ | bunch each of parsley, chives, dill | |
| ½ | cup pea shoots, tougher stems removed | |
Directions
Serves 4
Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine hemp, coriander seed, lemon zest and salt. Arrange cod fillets on baking sheet and sprinkle each fillet with hemp mixture. Bake for 12 to 18 minutes, until the fish flakes easily with a fork. Whisk extra virgin olive oil, canola oil and white wine vinegar together. Lightly season with salt. While the cod bakes, combine arugla, herbs and pea shoots in a medium bowl and dress lightly with the vinaigrette.
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