Olive Oil Poached Cod Salad

Poaching cod in olive oil is one of those techniques that sounds impressive but couldn't be easier. The result is tender, flavor-packed fish that makes this Niçoise-inspired salad feel like something you'd order at a great restaurant. And you can make it at home in 30 minutes.

This post is sponsored by our friends at Filippo Berio. All opinions are our own.

Learning to cook fish was one of the first things I focused on when I started working professionally in kitchens. Cod is one of my favorite fish to work with. It's mild, forgiving, and takes on flavor beautifully. If you love cod as much as we do, our Beer Battered Fish Sandwich is another great way to let it shine.

This salad came together on a summer evening when we wanted something light but satisfying. Poaching the cod in olive oil rather than pan frying or baking keeps it incredibly moist and infuses it with flavor from the thyme and onion. If you're looking for more great seafood recipes, our Salmon Caesar Salad and Blackened Salmon are two of our most popular dishes that pair beautifully with the same light, fresh flavors in this salad.

Ingredients

A few notes on the key ingredients:

• Fresh cod: look for firm, white fillets with no fishy smell. Fresh is best here, but thawed frozen cod works well too. Pat it dry before poaching.
• Extra virgin olive oil: you will need a generous amount for poaching. Don't worry, the oil is reusable. Let it cool, strain it, and store it in the refrigerator for up to two weeks.
• Balsamic glaze: this is different from balsamic vinegar. Glaze is thicker, sweeter, and more concentrated. Look for it near the vinegars at your grocery stores.
• Whole grain mustard: adds texture and a mild tang to the vinaigrette. Dijon works as a substitute if that's what you have on hand.
• Sun dried tomatoes: we use the oil packed variety for the best flavor. Drain them well before adding to the vinaigrette.

👉 See recipe card below for exact quantities.

How to make this salad

1. Boil the potatoes in salted water until tender, about 10 to 12 minutes. Drain, slice in half, and set aside.
2. Blanch the asparagus and green beans in a sauté pan with 1 cup of water for 3 minutes. Drain, transfer to a sheet pan with the potatoes, drizzle with olive oil, and season with salt and pepper.
3. Poach the cod by combining 2 cups extra virgin olive oil, thyme, and onion in a small sauté pan and heating over medium for 5 minutes. Add the cod and cook for 5 to 6 minutes, spooning oil over the fish occasionally. Do not let the oil get hot enough to fry the fish. Remove from oil and let rest for 5 minutes.
4. Make the vinaigrette by whisking together ½ cup extra virgin olive oil, balsamic glaze, whole grain mustard, green onion, garlic, and sundried tomatoes. Season with salt and pepper to taste.
5. Assemble the salad by tossing romaine with vinaigrette and transferring to as serving bowl. Top with vegetables, olives, roasted red pepper, and hard boiled eggs. Finish with the poached cod.

Make ahead and storage

This salad is best assembled fresh, but a few components can be prepared in advance to make dinnertime even easier.

• Make ahead: the vinaigrette can be made up to 3 days in advance. Store it in a sealed jar in the refrigerator and give it a good whisk before serving. The potatoes, asparagus, and green beans can be blanched and boiled a day ahead and stored in an airtight container in the refrigerator.
• Storage: store leftover salad components separately. The poached cod will keep in the refrigerator for up to 2 days. Dressed romaine does not store well, so toss only what you plan to serve.