Name: Olive Oil Poached Cod Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 C chopped romaine; 6 oz fresh cod; 2 C Filippo Berio Robusto Extra Virgin Olive Oil; 1/2 onion; 2 sprigs of thyme; 3 oz asparagus spears; 3 oz green beans; 4 oz baby red potatoes; 1/2 C black olives; 1/2 C roasted red pepper; 2 hard boiled eggs; 1/2 C Filippo Berio Extra Virgin Olive Oil; 1/4 C Filippo Berio Classic Balsamic Glaze; 1 Tbsp hard grain mustard; 1/2 green onion (finely diced); 2 garlic cloves (diced); 1/4 sun dried tomatoes; salt (to taste); pepper (to taste); 

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Olive Oil Poached Cod Salad is the perfect summer meal, featuring grilled seasonal veggies.

We live for the summer. Longer days, lots of sunshine, and an abundance of beautiful, locally grown vegetables are some of the reasons we long for the summer months all year round. Having been confined to our home for the past few months, the beauty of summer is especially appealing this year.

We have partnered with our friends at Filippo Berio to create an incredible meal that showcases summer’s best produce. This Niçoise inspired salad is healthy, light, and full of robust flavor. Topped with tender olive oil poached cod, this is one easy recipe your family will love.

olive oil poached cod in pan + ingredients

Why Poach Cod in Olive Oil?

It’s easy! The low temperature makes it almost impossible to overcook
It’s fast! Higher heat than boiling water (and lower than frying) makes it a quick option
It tastes great! Filippo Berio Robusto Extra Virgin Olive Oil + fresh herbs imparts a deep, full-bodied flavor to the fish in just minutes

Filippo Berio quality Olive Oils & Glazes make it easy to add flavor to fresh summer meals. This Olive Oil Poached Cod Salad is a gourmet dish that comes together in only thirty minutes! That means less time cooking and more time enjoying dinner outside on the back deck.

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

Olive Oil Poached Cod Salad

Author: Superman Cooks
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3-4 servings 1x
Category: salads

Description

A heart-healthy, beautiful salad can be ready in just 30 minutes! Olive Oil Poached Cod Salad showcases summer's best grilled veggies & poached fish.

Scale

Ingredients

2 C chopped romaine

6 oz fresh cod

2 C Filippo Berio Robusto Extra Virgin Olive Oil

1/2 onion

2 sprigs of thyme

3 oz asparagus spears

3 oz green beans

4 oz baby red potatoes

1/2 C black olives

1/2 C roasted red pepper

2 hard boiled eggs

For the dressing:

1/2 C Filippo Berio Extra Virgin Olive Oil

1/4 C Filippo Berio Classic Balsamic Glaze

1 Tbsp hard grain mustard

1/2 green onion (finely diced)

2 garlic cloves (diced)

1/4 sun dried tomatoes

salt (to taste)

pepper (to taste)

Instructions

Blanch asparagus and green beans for 3 minutes in sauté pan with 1 cup water.

Remove from pan and place on baking sheet.

Boil potatoes until tender. Remove from water, slice in half and place on sheet pan with beans and asparagus.

Drizzle with olive oil, salt and pepper and set aside.

To Poach Fish:

In a small sauté pan (6-7 Inches), pour 1/2 C Filippo Berio Robusto Extra Virgin Olive Oil, thyme and onion and heat over medium heat for 5 minutes. Add fish to oil and cook for 5-6 minutes, occasionally spooning oil over top of fish (do not allow oil to get to hot where it fries the fish).

While fish is cooking, start to assemble the salad and make the dressing.

To make dressing:

Combine all ingredients and whisk until well combined.

Place romaine in a mixing bowl, and drizzle dressing over and toss.

Move to a serving bowl and add vegetables, olives and eggs.

Remove cod from oil and allow to cool for 5 minutes. Then top salad with cod.

salt and pepper to taste

Keywords: cod, salad, olive oil, potato, asparagus, green beans, eggs, entree, side dish, hearty, healthy, heart healthy, fish, poached, asparagus