Baked Wolffish Colorful Salad
Harissa-baked wolffish over a bright salad of lettuce, radish, snap peas, and cantaloupe with herby vinaigrette.
- Prep
- 20 min
- Cook
- 15 min
Wolffish can be cooked ahead or served hot atop a fresh, seasonal salad — either way it adds a crisp, flavorful protein.
Method
Directions
-
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
Shop the ingredients
15% Off
Subscribable
$24.64
$28.99
Wild Chilean Sea Bass (Toothfish)
More recipes
More seafood recipes
Greenhead's Traditional Maine Lobster Roll
Sweet, tender Greenhead Lobster claw and knuckle meat in a buttery split-top roll — Maine in minutes.
Poached Lobster Tails
Greenhead Lobster's Maine tails poach to tender perfection in just minutes — sweet, ocean-fresh flavor with minimal effort.
Steamed Live Lobster
Steam Greenhead's live Maine lobster in salted water for as little as 10 minutes for a tender, ocean-sweet feast.
Technique
Master the method
Cook From Frozen
Most of what we ship can go straight from the freezer to the pan. Here's how, protein by protein.
Read the guide →
How to Cook Frozen Salmon
Rinse off the ice, pat it dry and cook it frozen. We pull salmon portions at 125°F; the USDA recommends 145°F.
Read the guide →
Kanpachi Carpaccio: A Taste of the Islands
A delicate, restaurant-quality Hawaiian Kanpachi carpaccio you can plate in minutes.
Read the guide →