Cod with Asparagus and Broccoli Salad
In this recipe, cod fillets are served on a roasted sweet potato half and topped with a warm crunchy salad made with asparagus slices and raw broccoli. Top it all off with roasted almonds and enhance the flavour with maple syrup and sambal oelek. It’s big on flavour and texture!
Ingredients
- 2 small sweet potatoes, unpeeled, scrubbed clean and halved lengthwise
- 1 lemon, scrubbed clean
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 3 tbsp (45 ml) olive oil, plus more for the sweet potatoes
- 1 lb (450 g) asparagus, trimmed and cut into pieces 1/4 inch (5 mm) long
- 3 tbsp roasted almonds, chopped
- 1 tbsp (15 ml) maple syrup
- 2 1/2 cups (215 g) broccoli, cut into small pieces (about 1 broccoli crown)
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tsp (5 ml) sambal oelek
- 1 1/2 lb (675 g) cod fillet, cut into 4 pieces
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the sweet potatoes with a little bit of oil. Season with salt and pepper. Arrange the potatoes cut-side down. Bake for 30 minutes or until tender.
- Meanwhile, using a zester, finely grate the lemon zest. Place the zest in a large bowl.
- On a work surface, using a knife, cut away the peel and pith of the lemon down to the flesh. Over the bowl of zest, squeeze any juice from the pith. Finely chop the lemon flesh and add to the same bowl.
- In a large non-stick skillet over medium-high heat, brown the garlic and shallot in 2 tbsp (30 ml) of the oil. Add the asparagus, almonds and syrup. Cook for 1 minute while stirring. Pour into the bowl of lemon. Add the broccoli, parsley and sambal oelek to the bowl. Season with salt and mix well. Set aside at room temperature.
- In the same skillet over medium-high heat, cook the cod in the remaining oil for 3 minutes or until nicely browned on one side. Season with salt and pepper. Flip the fish over and continue to cook for 3 minutes or until cooked through. Add more oil as needed.
- Divide the sweet potatoes among four plates and crush slightly. Top with the cod. Serve with salad.
In this recipe, cod fillets are served on a roasted sweet potato half and topped with a warm crunchy salad made with asparagus slices and raw broccoli. Top it all off with roasted almonds and enhance the flavour with maple syrup and sambal oelek. It’s big on flavour and texture!