Caption

Canadian Chef Ambassador, Charlotte Langley shares her recipe for Roasted Cabbage and Cod with a Herby Yogurt Dressing using MSC certified sustainable cod.

Recipe:
Pro Tip: Cabbage is rich in antioxidants, fiber and provides the most deliciously crunchy base for this one pan wonder.
Intro: Cabbage is slowly becoming a not-so-silent star in recipes on social media, for good reason. It’s versatile, rich in antioxidants and fiber, and very affordable. Served with a fresh and tangy yogurt dressing, this one pan wonder will easily become a regular in your summer meal rotation.
Prep: 10 minutes
Cook Time: 15-20 minutes
Serving size: 4 as a main course for lunch or dinner
Experience level: Beginner
Ingredients:
4 cups (240 g) green cabbage, sliced into 1” strips
1 package (400 g) of frozen MSC certified sustainable wild cod
1 cup (250 ml |240 g) full fat plain yogurt
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
Handful of mixed fresh herbs of choice (basil, tarragon, dill, mint, parsley)
Olive oil for drizzling
Lemon for finishing
How-to:
1. Preheat oven to 375°F
2. On a parchment lined baking sheet spread the cabbage evenly and drizzle with olive oil and a little salt.
3. Place cod on same sheet and repeat drizzle of olive oil and salt.
4. Roast for approximately 15 minutes or until fish is cooked through and the cabbage is lightly browned.
5. In a mixing bowl, add yogurt, Dijon, maple syrup, apple cider vin and chopped fresh herbs and mix thoroughly. Taste and adjust seasoning to your liking.
6. Break the cooked cod into large chunks. On a plate, assemble the cabbage and cod while warm, not hot, and drizzle liberally with herby yogurt. Garnish with a few sprigs of fresh herbs and a squeeze of lemon.