A flavourful salad that gets the extra crunch from hazelnuts.

  • 30 minutes
  • 4 servings
  • 477 calories

Ingredients

Cod

  • 1.5 lb / 700 g cod (4 pieces)
  • 4 tablespoons tapenade
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Dressing

  • 3 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons of lemon juice
  • 1 dl finely chopped parsley
  • 1/2 teaspoon salt

Salad

  • 1 fennel bulb
  • 2.3 oz / 65 g mix salad
  • 4 tablespoons roasted chopped hazelnuts
  • 1.8 oz / 50 g parmesan cheese, grated

Instructions

  1. Set the oven to 400°F.
  2. Place the cod in an oven-proof pan, spread the tapenade on the cod, ad salt, and pepper. Bake it off in the oven for about 12 minutes.
  3. Mix together oil, lemon juice, zest, parsley, and salt.
  4. Cut thin slices of the fennel on a mandolin, mix it with the mix salad, top it off with hazelnuts and grated parmesan.

Find hundreds of healthy recipes in our app. All recipes comes with detailed nutritional information and are suggested to you based on your dietary preferences.

Sign up for Lifesum