| Owl Venice

Pink Sea Salt Cod

Total Time: 1 hour | Servings: 4

Cooked is parchment paper with ginger, pink salt, seasonal citrus, olive oil and served with sushi rice, garnished with cilantro stems

Ingredients for Pink Sea Salt Cod - OWL Beef Bone Broth Elixir

Ingredients:

  • 1 cup sushi rice
  • 1 ½ cups bone broth
  • 1 tbsp rice vinegar
  • ½ cup fresh cilantro, chopped
  • 2 tbsp ghee
  • 1.5 lbs cod or sablefish
  • ⅓ cup olive oil
  • 2 tbsp ginger, minced
  • 2 tbsp honey
  • 2 tbsp orange juice, fresh squeezed
  • Pink sea salt
  • 4 small mandarin oranges, thinly sliced
  • 4 limes, thinly sliced
  • Garnish: fresh cilantro

    • Directions:

    1. Rinse your rinse in water until the water runs clear. Add to a small pot and add in the bone broth. Bring to a boil and then reduce the heat to a simmer. Cover and let cook for 18-20 minutes.
    2. Set the oven to 250°F. Make the sauce for the fish by combining the olive oil, orange juice, ginger, honey and sea salt. Stir to combine.
    3. Place each fish filet on a sheet of parchment paper. Drizzle a quarter of the ginger sauce on the fish and season with pink sea salt. Cover the fish with two orange slices and three slices of lime. Wrap the fish in the parchment paper and tie with twine so no sauce can escape.
    4. Bake the fish for 25-30 minutes until flakey and tender. Remove from the oven and unwrap the fish. Pour any additional sauce into a small bowl from the parchment paper.
    5. When the rice is done cooking, stir in the rice vinegar, cilantro, and ghee. Season with salt.
    6. Serve each fish filet with rice and drizzle with the additional sauce. Garnish with cilantro stems.
    Pink Sea Salt Cod on top of Sushi Rice
    Claire Sporck

    Claire Sporck

    Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

    In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

    Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.

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