Baked Wolffish Colorful Salad

Harissa-baked wolffish over a bright salad of lettuce, radish, snap peas, and cantaloupe with herby vinaigrette.

August 17, 2020

Wolffish can be cooked ahead or served hot atop a fresh, seasonal salad — either way it adds a crisp, flavorful protein.

What you'll need

Ingredients

Method

1
Preheat oven to 425°F.
2
Pat fish dry and cut into 2-4 smaller pieces. Sprinkle with salt and spread harissa on top.
3
Place fish in a lightly greased oven-safe dish. Bake for 10 minutes. Remove and add salt and pepper to taste.
4
Combine basil, mint, garlic, vinegar, lemon zest and juice, and a pinch of salt and pepper in a blender or food processor. Blend, slowly drizzling in the oil, until combined.
5
Build the salad with your lettuce of choice, radishes, snap peas, and cantaloupe.
6
Drizzle with dressing to taste (store extra in an airtight container in the refrigerator) and top with the fish, hot or cold.
7
Serve and enjoy.

From farm to your kitchen

Premium seafood from trusted farms — shipped overnight, frozen at peak freshness.

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