Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
10 mins
Cooking Time
20 mins
Serves
4
Ingredients
Ingredients
- 4 cups (240 g) green cabbage, sliced into 1” strips
- 1 package (400 g) of frozen MSC certified sustainable wild cod
- 1 cup (250 ml |240 g) full fat plain yogurt
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) Dijon mustard
- Handful of mixed fresh herbs of choice (basil, tarragon, dill, mint, parsley)
- Olive oil for drizzling
- Lemon for finishing
Method
Method
- Preheat oven to 375°F
- On a parchment lined baking sheet spread the cabbage evenly and drizzle with olive oil and a little salt.
- Place cod on same sheet and repeat drizzle of olive oil and salt.
- Roast for approximately 15 minutes or until fish is cooked through and the cabbage is lightly browned.
- In a mixing bowl, add yogurt, Dijon, maple syrup, apple cider vin and chopped fresh herbs and mix thoroughly. Taste and adjust seasoning to your liking.
- Break the cooked cod into large chunks. On a plate, assemble the cabbage and cod while warm, not hot, and drizzle liberally with herby yogurt. Garnish with a few sprigs of fresh herbs and a squeeze of lemon.
Pro Tip: Cabbage is rich in antioxidants, fiber and provides the most deliciously crunchy base for this one pan wonder.