30 ml Azada Arbequina Extra Virgin Olive Oil + extra for the pan
80-90 grams fresh cod, thick, cut loin piece
8-10 green olives, pitted and sliced
1 scallion, thinly sliced
1 large ripe orange, peeled, pith removed and cut into segments
50 grams pomegranate or blueberries, seeds removed
Sea salt for seasoning
Rinse the cod and pat dry with paper towels.
Preheat a skillet over a high heat and drizzle with a little of Azada’s Arbequina Extra Virgin Olive Oil. Once hot add the cod, cook for about 4-6 minutes depending on thickness. Place on a plate and gently flake apart, carefully checking for any bones.
In a large salad bowl add the orange segments and any excess juice. Add the flaked cod, scallions, olives and pomegranate seeds. Drizzle over Azada’s Arbequina Extra Virgin Olive Oil, season with salt and gently toss.
Divide the salad into plates and serve with warm, crusty bread.