Forget spring cleaning.
There will be plenty of time to thoroughly organize, dutifully purge and wholly shine the winter-beaten windows. For now, it’s all about the collision of food as winter makes its hasty exit and spring breathes new life into everything … literally.
Paired with meaty oil-cured olives and organic meyer lemon, this dish tastes decadent and bright exemplifying all that spring has to offer.
- 1 pound wild true cod, bones removed and sliced into equal portion sizes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried fennel seed, roughly crushed
- 1/2 tablespoon fresh thyme leaves, plus extra for garnish
- 1 meyer lemon (organic lemon or orange may be used, if not available)
- 1 teaspoon honey
- 6-8 black oil-cured olives, pits removed + roughly chopped
- 1 cup cooked black rice
- 1 cup cooked barley
- 1/2 cup baby spinach
- sea salt and freshly cracked black pepper, to taste
Drizzle 1/2 tablespoon olive oil over cod. Sprinkle crushed fennel, thyme, sea salt and pepper over each. Rub to coat evenly and set aside.
In a small ramekin, combine the juice of the meyer lemon, 1/2 tablespoon olive oil, honey, salt and pepper, to taste. Set aside.
Heat a large skillet over medium-high heat. Once hot, add remaining 1 tablespoon olive oil. When the oil is shimmering, place cod in the skillet. Cook on each side for about 2-3 minutes, depending upon size, until slightly firm to the touch. Remove from heat and tent with foil.
To plate, combine the warm barley, black rice and spinach and season with salt and pepper. Toss to combine and allow the spinach to lightly wilt. Place a couple spoonfuls on each plate and top with a piece of fish.
Drizzle a spoonful or two of the meyer lemon mixture over top and garnish with black olives and thyme leaves, if desired.
Serve immediately + enjoy!