Herb and Parmesan Atlantic Cod with Grilled Apple and Arugula Salad

Herb and Parmesan Atlantic Cod with Grilled Apple and Arugula Salad

A lovely, light yet satisfying presentation.

  • Serves: 8
  • Meal type: Entrées
  • Species: Cod


  • 8 x 120 g High Liner Signature Atlantic Cod Loins SVP #3269, thawed
  • white pepper to season
  • 30 mL butter
  • 30 mL flat leaf parsley, minced
  • 30 mL fresh sage, minced
  • 30 mL fresh basil, minced
  • 60 mL shaved parmesan
  • 15 mL black pepper and kosher salt
  • 30 mL olive oil
  • 3 medium sweet potatoes, diced
  • Salad
  • 2 McIntosh apples, peeled and diced (for dressing)
  • 1 shallot, diced (for dressing)
  • 45 mL honey (for dressing)
  • 3 sprigs of fresh thyme (for dressing)
  • 250 mL extra virgin olive oil (for dressing)
  • 125 mL apple cider vinegar (for dressing)
  • 3 McIntosh apples, sliced
  • 45 mL honey
  • 15 mL extra virgin olive oil
  • 750 mL baby arugula, packed
  • 125 g candied walnut halves
  • Garnish
  • pea shoots


  1. Season the thawed loin with white pepper on both sides. Pan-sear with butter until cooked through and slightly browned – approx. 12-15 min.
  2. Mix parsley, sage and basil with the next four ingredients. Cover the top of the Cod loin and bake at 400°F/ 200°C for 15-20 min.
  3. For salad dressing, peel and dice apples and shallots. Sweat shallots and apples off in a pan with oil, honey and thyme sprigs for approx 5 min. Place in bowl, remove thyme sprigs. Whisk in oil and apple cider vinegar, season to taste.
  4. For salad, slice apples (skin-on). Place in bowl, add olive oil and honey. Season with salt and pepper and toss. Place on grill, once grill marks are showing, turn apple slice.
  5. Remove from heat, let cool.
  6. Gently toss baby arugula with apple slices, candied walnuts and dressing.
  7. Add roasted sweet potatoes. Top with one Cod Loin. Garnish with pea shoots and drizzle extra dressing.