The combination of orange and sesame accentuates the natural flavor of the cod.


For the Cod:

  • 2 (6 oz.) pcs Wild Icelandic Cod
  • 2 tsp. White Sesame Seeds
  • 2 tsp. Black Sesame Seeds
  • 2 tbsp. Avocado Oil
  • Salt and Cracked Black Pepper (to taste)

For the Orange and Arugula Salad:

  • ½ Cup Orange Segments
  • 2 tbsp. Carrot (shredded)
  • 2 tbsp. Scallions (sliced)
  • ¼ Cup Snow Peas
  • ¼ Cup Cucumber
  • 2 tbsp. Almonds (sliced and toasted)
  • 4 Cups Baby Arugula (loosely packed)
  • 1/2 Lemon (juice only)
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Avocado Dressing:

  • ½ Avocado
  • 1 Lemon (zested and juiced)
  • 1 Orange (zested and juiced)
  • 2 tbsp. Red Wine Vinegar
  • 1 tbsp. Honey
  • ½ Cup Avocado Oil
  • Salt and Cracked Black Pepper (to taste)



1. Preheat the oven to 350. Drizzle the avocado oil over the cod and season with salt, pepper, and both kinds of sesame seeds. Place the cod in the oven and bake for 12-14 minutes or until the fish reaches 145 F.

2. Combine all ingredients for the dressing in a food processor, adding the avocado oil last to emulsify properly.

3. Combine all components for the salad in a mixing bowl and add the avocado dressing. Season your salad and serve with the freshly baked cod.



Tip: It’s good to enhance your salads with fresh lemon, olive oil, and additional salt and pepper. Even if the dressing itself contains lemon or olive oil, the actual components themselves will benefit from the fresh acid, fat, and seasoning. This is extra important when dressing greens or salads with a pre-made dressing, as the flavors are dulled from sitting in the cold temperatures.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • Mixed Berries
  • Oven Roasted Broccoli