1 kg of cod loin (see photo below)
4 tablespoons of olive oil
4 tablespoons of lemon juice (60 ml)
1/2 cup of water (120 ml)
1 cup of diced tomatoes, peeled and seeded (180 g)
4 tablespoons of chopped green onion
4 tablespoons of mustard seeds
1/2 teaspoon of salt
5 drops of pepper sauce
1 bunch of smooth lettuce leaves with torn leaves
6 cups of arugula leaves (270 g)
For the honey-mustard dressing:
1 tablespoon of mustard
1 tablespoon of honey
2 tablespoons of lemon juice
4 tablespoons of water
4 tablespoons of olive oil
1/2 teaspoon of salt
1 kg of cod loin (see photo below)
4 tablespoons of olive oil
4 tablespoons of lemon juice (60 ml)
1/2 cup of water (120 ml)
1 cup of diced tomatoes, peeled and seeded (180 g)
4 tablespoons of chopped green onion
4 tablespoons of mustard seeds
1/2 teaspoon of salt
5 drops of pepper sauce
1 bunch of smooth lettuce leaves with torn leaves
6 cups of arugula leaves (270 g)
For the honey-mustard dressing:
1 tablespoon of mustard
1 tablespoon of honey
2 tablespoons of lemon juice
4 tablespoons of water
4 tablespoons of olive oil
1/2 teaspoon of salt
Soak the cod loin in cold water to cover it and refrigerate for 36 hours, changing the water occasionally
Rinse the cod loin with clean water and pat dry
Remove the skin and backbone and cut into halves horizontally (to prevent the loin from becoming too thick)
Heat a grill pan over high heat
Brush both sides of each cod piece with olive oil and cook until golden brown (about 5 minutes per side)
In a bowl, mix lemon juice, water, tomato, green onion, mustard seeds, salt, and pepper sauce
Place the cod pieces in this dressing and slice into strips
On a plate, arrange lettuce leaves and arugula leaves and place the cod with the dressing in the center
Prepare the honey-mustard dressing: in a bowl, mix all ingredients with an electric mixer until smooth
Drizzle this dressing over the lettuce leaves and arugula leaves and serve
Calorie count per serving: 340
