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Baked Wolffish Colorful Salad


Wolffish can be cooked ahead or served hot on top of a fresh, seasonal salad. Both options are equally delicious and add a crisp, flavorful protein to any salad.

Baked Wolffish Colorful Salad by Niceland Seafood


  • 1 lb Wild Icelandic Wolffish fillets
  • 1 tbsp Harissa
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1 garlic clove
  • 1 tbsp white wine vinegar
  • 1/2 lemon, for zest and juice
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Lettuce of choice, torn or chopped
  • 4-6 radishes, diced
  • 1 cup sugar snap peas, halved lengthwise
  • 1/4 cantaloupe, diced
Prep time
20 minutes
Cook time
15 minutes


  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. To prepare salad dressing, combine basil, mint, garlic, vinegar, lemon zest and juice and a pinch of salt and pepper in a blender or food processor. Blend until combined while slowly adding oil.
  5. Prepare salad with lettuce of choice, mixed with radishes, snap peas and cantaloupe.
  6. Drizzle with dressing to taste, storing extra in an airtight container in the refrigerator, and place the fish, either hot or cold on top.
  7. Serve and enjoy!

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