Cod in lingonberry glaze with fruit and vegetable salsa
4 servings
30 minutes
Cod in cranberry glaze with fruit-vegetable salsa is an exquisite dish of European cuisine that combines the tenderness of white fish with the brightness of sweet-sour notes. The cranberry syrup adds a light tartness to the fillet, while lemon zest enhances the freshness of the flavor. Baked to a golden crust, the cod becomes juicy and aromatic. It is served with a spicy salsa where grapefruit, tomatoes, cucumbers, and cilantro create a harmony of freshness and lightness. Olive oil enriches the texture, while sea salt and black pepper complete the flavor balance. This dish is suitable for both a festive dinner and a light summer lunch, impressing guests with its elegance and refined combination of ingredients.
1
Salt the cod fillet, brush the entire surface with lingonberry syrup, squeeze the juice of half a lemon, and sprinkle with grated lemon zest.
- Cod fillet: 800 g
- Sea salt: 12 g
- Lingonberry syrup: 80 ml
- Lemon: 100 g
- Lemon: 100 g
2
Grill the prepared fillet until cooked or bake in the oven at 180 degrees for 15-20 minutes.
3
Chop the vegetables into 3-4 mm cubes, separate the grapefruit flesh from the membranes, finely chop the cilantro, combine everything, and add salt and olive oil.
- Tomatoes: 200 g
- Grapefruits: 200 g
- Cucumbers: 200 g
- Fresh cilantro (coriander): 20 g
- Sea salt: 12 g
- Extra virgin olive oil: 100 ml
4
Divide the cooked fish into portions and serve with salsa.