Fish and vegetables on a wooden platter.

Summer lemon pepper cod

Ingredients
600 g Nutaaq® cod fillet
60 g summer lemon pepper spice mix
200 g Goma Wakame lettuce

STEP 1
Place the cod fillet on a plastic wrap and sprinkle the summer lemon pepper spice blend all over the top.
STEP 2
Wrap the cod fillet in the plastic wrap and let it sit for at least 48 hours at about 0-2 degrees Celsius.
STEP 3
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.