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🥗 Steamed Cod with Nut Salad

275 kcal · 30 min · 4 servings

Ingredients

• 200 ml vegetable broth
• 1 bay leaf
• 1 star anise
• 600 g cod fillet
• 1 tsp olive oil
• salt
• pepper
• 120 g mixed leaf salad (e.g. arugula and red sorrel)
• 3 tbsp white balsamic vinegar
• 3 tbsp grape seed oil
• 1 tsp honey
• 30 g hazelnut kernels (2 tbsp)
• 1 pinch organic lemon zest

Instructions

1. 1. Put the broth, bay leaf, and star anise in a pot and bring everything to a boil.
2. 2. Rinse the cod under running water.
3. 3. Pat the fish dry with a kitchen towel.
4. 4. Divide the cod into four equal pieces.
5. 5. Lightly grease a steamer insert with some olive oil.
6. 6. Place the fish pieces in the steamer insert.
7. 7. Drizzle the fish with the remaining olive oil.
8. 8. Season the fish generously with salt and pepper.
9. 9. Steam the fish over the hot broth for 6 to 8 minutes until cooked through.
10. 10. Wash the salad thoroughly under running water.
11. 11. Shake the salad dry.
12. 12. Tear the salad leaves into bite-sized pieces if necessary.
13. 13. Put vinegar, grape seed oil, and honey in a small bowl.
14. 14. Whisk the ingredients for the dressing well together.
15. 15. Season the dressing with salt and pepper to taste.
16. 16. Toast the hazelnuts in a hot pan without additional fat over medium heat for 3 minutes until fragrant.
17. 17. Remove the pan from the heat.
18. 18. Finely chop the nuts.
19. 19. Mix the chopped nuts with the lemon zest.
20. 20. Arrange the fresh salad on the plates.
21. 21. Place the steamed cod fillets on the salad.
22. 22. Sprinkle the nut-lemon mixture over the fillets.
23. 23. Put a spoonful of dressing over each fillet.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 275
• Protein: 29 g · Fett/Fat: 17 g · Carbs: 2 g