“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.”
(Canada)
Prep time
10 mins
Cooking Time
20 mins
Serves
4
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
- 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.