1/4 cup diced red onion, plus 2 tbsp minced, divided
1/4 tsp sea salt
1/4 cup coarsely chopped green pimento-stuffed olives (martini olives)
1/4 cup chopped fresh flat-leaf parsley
1 tbsp chopped drained capers
1 tbsp red wine vinegar (TRY: Eden Foods Red Wine Vinegar)
2 tbsp plus 4 tsp extra-virgin olive oil, divided
4 5-oz skinless cod fillets, about ¾ inch thick
1 large egg white, lightly beaten
1/4 cup sliced unsalted almonds
4 cups loosely packed arugula
To a small saucepan on medium-high, add lentils, diced onion, salt and 1 cup water and bring to a boil. Reduce to a simmer, cover and cook until lentils are tender, about 25 minutes. Drain and set aside to cool.
Meanwhile, in a medium bowl, combine minced onion, olives, parsley, capers, vinegar and 2 tbsp oil; set aside.
Brush top (skinless side) of fish with egg white. Press almonds evenly over top of fish. In a very large skillet on medium, heat remaining 4 tsp oil. Add fish, crusted side down, and cook until almonds are toasted, 2 to 3 minutes. Carefully turn and continue cooking until fish is cooked through, 3 to 4 minutes.
Arrange arugula on plates or a platter and top with lentils. Arrange fish over lentils and spoon on olive mixture.
Serving Size: 1 fish fillet, 1 cup arugula, 1/4 cup lentils, 2 1/2 tbsp olive mixture
In this recipe, we use a potent blend of herbs and spices – rosemary, oregano, ground ginger and turmeric – to marinate the chicken, both to bring in added antioxidants to the dish as well as to protect the chicken from any damage from the cooking process (although we cook on medium to minimize the effects as well!). Remember to opt for organic chicken whenever possible.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.