Greek Grilled Cod & Fresh Greens

Seafood • 60 Min • Healthy

Tender and Fresh Cod Fillets Marinated with lemon, olive oil, and fennel, served with fresh greens and a light Greek-style sauce.

• 4 cod fillets
• Sea salt to taste
• 1/3 cup lemon juice
• 1/3 cup plus 1 tbsp olive oil
• 1 tsp crushed fennel seeds
• Black pepper to taste

• 1 fennel bulb, thinly sliced
• 3 scallions, thinly sliced
• 1 lb mixed greens such as spinach, Swiss chard, escarole, or spring mix
• 1/2 cup plus 3 tbsp water

• 1 cup dry white wine
• 1/2 cup fish stock
• 1/2 cup chopped fresh dill or parsley

• Avgolemono sauce
• Fresh rosemary sprigs

1. Marinate the fish
Rinse and pat dry the cod fillets. Place them in a baking dish and season with salt and pepper.

2. Prepare the marinade
In a bowl, whisk together the lemon juice, olive oil, fennel seeds, and black pepper. Pour over the fish, cover, and refrigerate for 1 hour.

3. Cook the fennel
Heat 1 tbsp olive oil in a deep skillet over medium heat. Add the sliced fennel and sauté for 5 minutes.

4. Add the scallions
Add the scallions and cook for another 2 minutes.

5. Cook the greens
Add the mixed greens and water. Cover and steam for about 5 minutes until wilted. Transfer the greens to a bowl and set aside.

6. Prepare the cooking liquid
Add the white wine and fish stock to the skillet and simmer for 2 minutes.

7. Cook the cod
Add the cod fillets and marinade to the skillet. Cook uncovered for about 4 minutes on one side. Carefully turn and cook for another 4 minutes.

8. Finish and serve
Transfer the cod to a serving platter. Sprinkle with dill or parsley and arrange the greens around the fish. Spoon avgolemono sauce over the fish and garnish with rosemary sprigs.

· Prep Time: 15 minutes
· Marinating Time: 1 hour
· Cook Time: 15 minutes
· Total Time: 30 minutes

· Large skillet
· Baking dish
· Knife & cutting board
· Mixing bowl
· Spatula

· Haddock or halibut can replace cod.
· Spinach or kale can be used if mixed greens are unavailable.
· Fresh dill gives the most traditional Greek flavour.
· Avgolemono sauce can be homemade or replaced with extra lemon sauce.
· Be careful when turning the cod so it stays intact.

· Refrigerator: Up to 2 days.
· Freezer: Not recommended.
· Reheat: Warm gently in a skillet over low heat.

• Light and healthy seafood meal
• Fresh Mediterranean flavours
• High in protein and full of greens
• Elegant enough for guests
• Easy to prepare ahead of time