Summer lemon pepper cod
600 g Nutaaq® cod fillet
60 g summer lemon pepper spice mix
200 g Goma Wakame lettuce
Place the cod fillet on a plastic wrap and sprinkle the summer lemon pepper spice blend all over the top.
Wrap the cod fillet in the plastic wrap and let it sit for at least 48 hours at about 0-2 degrees Celsius.
Carefully slice the cod fillet into thin rolls with a sharp knife. Arrange the rolls on a plate with the Goma Wakame salad.
Tip: Serve with Crema Balsamico and baguette bread.