Recipe collaboration with Esther Samson
Prep Time: 15 minutes
Yield: 2 servings
Craving a meal that's both light and satisfying?
This white fish and lentil salad recipe is a true weeknight favorite when you want to eat well without spending hours in the kitchen.
With a bright burst of citrus and the warm spices of ras el-hanout, the Lemon Marrakesh Accent Sauce, made from 100% plant-based ingredients, will elevate your cod fillets while highlighting the crisp freshness of cucumbers and radishes. The squeeze bottle lets you create beautiful designs on your plate. It’s easy, fun, and gives your most humble home-cooked meal a chic restaurant look!
INGREDIENTS
- 2 cod fillets, about 200 g each
- 30 ml (2 tbsp) all-purpose flour
- 10 ml (2 tsp) garam masala
- Maison Orphée Extra Virgin Olive Oil
- 3 Lebanese cucumbers, chopped
- 4 radishes, chopped
- 60 ml (1/4 cup) crumbled feta cheese
- 250 ml (1 cup) arugula
- 125 ml (1/2 cup) canned cooked lentils
- Maison Orphée Marrakesh Lemon Accent Sauce, to taste
INSTRUCTIONS
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Mix the flour with the garam masala. Coat the cod fillets in this mixture, then season with salt and pepper.
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Heat a drizzle of olive oil in a skillet over medium-high heat. Add the cod fillets and cook for 3 to 4 minutes on each side.
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In a large bowl, combine the cucumbers, radishes, feta cheese, arugula, and lentils. Season with your desired amount of Lemon Marrakesh Accent Sauce.
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Arrange the fish and a portion of salad on each plate. Drizzle a touch of Lemon Marrakech Accent Sauce over the fish fillet just before serving.