Codfish with Aromatic Sauce and Summer Salad

Ingredients

4 Riberalves codfish loins
Olive oil and lime to taste
2 tablespoons grated ginger
1 teaspoon honey
Coriander and parsley to taste
Fleur de sel and black pepper to taste
1/2 red cabbage
200 g cherries
1 avocado
1/4 red onion
2 tablespoons sesame seeds

Preparation

To prepare our delicious recipe for Codfish with Aromatic Sauce and Summer Salad, follow the step-by-step instructions below and enjoy!

Thaw the codfish loins, rinse them under cold running water and dry them well with kitchen paper. Grease each codfish loin with olive oil and cook on a hot non-stick grill pan greased with olive oil for 12 to 15 minutes, turning them over as needed to cook all sides.

For the sauce: put 5 tbsp olive oil, 5 tbsp lime juice, 2 tbsp grated ginger, the honey, 6 coriander stalks, 6 parsley stalks, fleur de sel and ground black pepper into a blender and blend well until you obtain the right consistency.

Cut the red cabbage into thin julienne strips, season with the juice of half a lime, 2 tablespoons of olive oil and fleur de sel, and mix well with your hands to soften the cabbage. Cut the cherries in halves and remove the stones, dice the avocado and chop the red onion and mix it all in with the red cabbage.

Toast the sesame seeds in an ungreased non-stick frying pan (covered).

Serve your codfish loins along with the red cabbage salad and fruit, all drizzled with the aromatic sauce and sprinkled with the toasted sesame seeds.