Fresh cod with grilled vegetables, drizzled in a pear dressing and mushrooms in paprika.

Fresh cod with grilled vegetables, drizzled in a pear dressing and mushrooms in paprika.

Treat yourself to a wonderful choice of food, which doesn’t take too long to cook and certainly doesn’t dirty too many pans and the end result is delicious. The pear dressing is worth keeping in your fridge and pouring over any salad you make this week. Kids will love the sweetness of this dressing. To make this dish you will need,

Fresh cod.

June 24, 2018


  • 600g fresh cod
  • 1tbs ghee butter
  • 2 lemons
  • 1tsp smoked paprika
  • Mushrooms
  • 200g fresh mushrooms
  • 2 garlic cloves
  • Coconut oil
  • 1tsp paprika
  • Fresh parsley
  • Vegetables
  • 1 broccoli
  • 1 bok choy
  • 1pkt baby asparagus
  • oil
  • Pear dressing
  • 1 pear
  • 50ml olive oil
  • 1tsp coconut vinegar
  • A handful of basil
  • 1tsp onion powder
  • Step 1 To make the fish dish, start by heating the butter in a griddle pan, slice the lemons and sprinkle the smoked paprika over. Cook the lemons and then cook the cod on both sides. I used a medium heat and the juices are worth pouring over the fish.
  • Step 2 To make the mushrooms, wash and chop them. Heat some coconut oil in a pan, add the peeled and chopped garlic, the paprika and cook. Add the mushrooms and toss in the oil and garlic. When al dente add the washed and chopped parsley and mix well together. Set aside.
  • Step 3 For the vegetables, wash and boil the broccoli for a couple of minutes. Run them under cold water and strain. Heat your griddle pan and add some oil. Add the washed and chopped bok choy plus asparagus and let them sizzle. Once they are cooked, add the broccoli and turn off the heat. Mix the veg together and prepare your dressing.
  • Step 4 To make the dressing get your blender and add the ingredients plus your peeled and chopped pear and blend together. Once you are happy with the consistency add the dressing to a bowl.
  • Step 5 Serve and enjoy all the different flavours. You can serve four portions with these quantities.

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