Easy | Prep time: 20 minutes | Cooking time: 10 minutes | Main meal

Serves 2

30 ml Azada Arbequina Extra Virgin Olive Oil + extra for the pan
80-90 grams fresh cod, thick, cut loin piece
8-10 green olives, pitted and sliced
1 scallion, thinly sliced
1 large ripe orange, peeled, pith removed and cut into segments
50 grams pomegranate or blueberries, seeds removed
Sea salt for seasoning


Rinse the cod and pat dry with paper towels.

Preheat a skillet over high heat and drizzle with a little of Azada’s Arbequina Extra Virgin Olive Oil. Once hot add the cod, cook for about 4-6 minutes depending on thickness. Place on a plate and gently flake apart, carefully checking for any bones.

In a large salad bowl add the orange segments and any excess juice. Add the flaked cod, scallions, olives and pomegranate seeds. Drizzle over Azada’s Arbequina Extra Virgin Olive Oil, season with salt and gently toss.

Divide the salad into plates and serve with warm, crusty bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.