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Recipe Card
ingredients
- 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:
Method
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