February 1, 2013

Lemon Baked Cod and Rainbow Salad

After last week's ultra indulgent cookie post, I figured I should give you all a healthy recipe.

This one is fast and so delicious.

Lemon Baked Cod over Rainbow Salad

Drizzle a 5 oz piece of cod with olive oil and the juice of half a lemon. Place a lemon wheel on top of your fish and bake in an oven preheated to 400 degrees. 

While your fish is cooking, grab all your most colorful veggies. I used purple cabbage, baby red, orange, and yellow peppers, radishes, tomatoes, red onions, and cucumbers.You can use whatever veggies you like... just make sure they are crunchy and vibrantly colorful. Chop them all up and toss with a bit  of red wine vinaigrette, salt and pepper.

The fish should be cooked after about 6 minutes, and is the perfect topper to this colorful, delicious, and nutritious salad.
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