Ingredients
1 (8.7 oz) package Sea Cuisine Potato & Herb Cod
4 ounces mixed baby greens
6 ounces green beans, trimmed
2-3 eggs, cold
½ cup olives (use green, Kalamata, etc.)
2 medium tomatoes, sliced
2 Persian cucumbers, sliced
Dressing:
4 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon EACH: minced garlic AND dijon mustard
2 teaspoons honey
½ teaspoon salt AND black pepper
⅓ cup olive oil
Instructions
COD: Preheat the oven to 425ºF. Line a baking sheet with a piece of foil. Remove the cod from the packaging, place in a single layer on the foil. When the oven is preheated, bake the cod fillets for 25-27 minutes or until cooked through. Remove from the oven when done.
EGGS AND BEANS: While the cod is baking, bring a medium saucepan with water to boil. Add the eggs to the pot and cook for exactly 4 minutes. Then add green beans to the same pot as the eggs and cook for 2 minutes. While the green beans are blanching, add ice to a medium bowl and fill with water. Using a spider or sieve, remove eggs and beans to the ice water bath. And let them sit in the water for several minutes until cool, then peel the eggs.
DRESSING: In a small bowl or in a mason jar combine the lemon juice, red wine vinegar, minced garlic, dijon, honey, salt, and pepper. Whisk with one hand as you stream in the olive oil with the other hand (or just add it all and shake the jar.)
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