Roasted Cod on Arugula Puree with CBD
The crispy coating of this cod creates a delicious contrast with the zesty arugula puree. This technique also works well with other fish like salmon or sole. Be careful not to overcook the fish to preserve all the flavor.
Print or download recipeIngredients
| Name | Amount |
|---|---|
| Cod fillets | 4 x 6 oz (170 g) |
| Mayonnaise | 4 tbsp |
| Panko breadcrumbs | 50 g |
| Garlic, minced | 2 cloves |
| Fresh parsley, chopped | 2 tbsp |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Arugula | 7 cups (210 g) |
| Olive oil | 80 mL |
| CBD oil | 20 mL |
| Grated Parmesan | 2 tbsp |
| Fresh lemon juice | 1 tbsp |
| Garlic, minced | 1 clove |
Preparation
1. Preheat the oven to 200°C (400°F).
2. Place the cod fillets on a greased baking sheet, season with salt and pepper, and spread 1 tbsp of mayonnaise on each fillet.
3. In a small bowl, mix breadcrumbs, garlic, and parsley, then sprinkle evenly over the fish.
4. Bake until the fish flakes easily with a fork, about 8–10 minutes.
5. Prepare the arugula puree: in a blender, puree arugula, olive oil, CBD oil, Parmesan, lemon juice, garlic, salt, and pepper until smooth.
6. Spread the arugula puree on 4 plates, place a cod fillet in the center, and serve immediately.
Chef’s note: This puree is also great on ripe tomatoes, in sandwiches, or tossed with pasta. For a milder version, replace arugula with spinach.
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