Butter & Herb Cod with Whipped Ricotta & Arugula Salad
Prep time 5mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 2 fillets Morey’s Wild Cod Butter & Herb, thawed
  • 1/2 cup ricotta cheese
  • 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
  • 1 tablespoon olive oil, divided
  • 1 sprig fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 2 cups arugula
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley, plus more for garnish
  • 1/2 teaspoon freshly cracked black pepper

Preparation Instructions:


  • Step 1

    COOK FISH: Meanwhile, line a small rimmed baking sheet with foil. Preheat oven to 375°F. Remove fillets from pouch, place flat side down on the prepared baking sheet, and drizzle with marinade from pouch. Bake for 15-18 minutes.

  • Step 2

    MAKE WHIPPED RICOTTA: While the fish cooks, combine ricotta cheese, 1 tablespoon lemon juice, 2 teaspoons olive oil, thyme leaves, and ¼ teaspoon salt in a small food processor. Process until smooth and creamy.

  • Step 3

    MAKE ARUGULA SALAD: Combine the arugula, chopped basil, chopped parsley, ¼ teaspoon salt, pepper, 1 teaspoon olive oil, and 1 teaspoon lemon juice to a mixing bowl. Toss to combine.

  • Step 4

    TO SERVE: Spoon a large dollop of whipped ricotta onto a dinner plate. Lightly press the back of the spoon into the dollop, and create a swooping motion towards the bottom of the plate, lightly spreading the ricotta into a curve. Place half of the arugula salad next to the ricotta, then top with baked Wild Cod Butter & Herb.

Drink Pairings:

  • Step 1

    wine: Sauvignon Blanc cocktail: Chelsea Sidecar beer: Irish Red