New England Fish, Bok Choy Salad
This simple spin on a New England classic is a great way to utilize local wild cod and the abundance of vegetables that will be popping up during the spring season!
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Servings: 2 servings
Calories: 420kcal
Cost: $8
Equipment
- 1 frying pan
Ingredients
- 6 oz wild cod (white fish of choice)
- 1 cup russet potato peeled, diced medium
- 2 tbsp scallion sliced thin
- 1 tsp sea salt
- 2 tbsp coconut oil for searing
Bok Choy Salad
- 1 ½ cups bok choy sliced thin
- 1 ½ cups snap peas sliced in half
- ½ cup carrot shaved thin
- ¼ cup red onion shaved thin
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp EVOO
- ¼ tsp black pepper
- ¼ tsp ground celery seed
Instructions
- Preheat oven to 375. Lay fish in a casserole dish and season with salt and pepper. Add one cup of water and bake for 8 - 10 minutes.In a small saucepan with steam basket, steam potato until tender and set aside to cool and dry. Add cooked fish, potato, scallion, and salt to a mixing bowl and mix together until all ingredients are evenly incorporated. Shape into 6 cakes (for every 6 oz of fish).In a sautè pan over medium heat, sear cakes in coconut oil until crispy golden brown on each side.
Bok Choy Salad Instructions
- In a mixing bowl, combine all ingredients together.
Plating
- Add salad to a bowl and top with fish cakes. A fresh squeeze of lemon is a great addition to this dish!
Nutrition
Serving: 10oz | Calories: 420kcal | Carbohydrates: 24g | Protein: 17g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 320mg | Potassium: 910mg | Fiber: 4g | Sugar: 6g | Calcium: 120mg | Iron: 2.6mg
