Cod Fillet with Orange Fennel Salad and Tapenade

Ingredients:
1 pack Eisberg Fitness mix (150 g)
500 g cod fillet, halved and pre-seared until golden
1 fennel bulb
1 large red onion
100 g anchovies
1 orange
a few black olives
a few capers
a large handful of parsley
salt and pepper
1 tbsp olive oil
2 cloves garlic

For the dressing:
1 pack Eisberg cold-pressed lime oil blend (20 ml)
juice of 1 grapefruit
1 tsp whole grain mustard
salt and pepper
2 tbsp olive oil

Preparation:
Blend the black olives, garlic, salt, pepper, olive oil, and anchovies in a food processor until smooth to create a tapenade.
Slice the fennel thinly, and halve the red onion. Drizzle with olive oil and grill in a pan for a few minutes until lightly charred and tender.
In a small bowl, mix all the dressing ingredients thoroughly.
Arrange the Eisberg Fitness mix on a large plate, season with salt and pepper, and drizzle with the dressing.
Cut the cod fillet into portions and pan-fry in a little hot oil until golden brown on both sides, then place next to the salad.
Top the salad with the grilled fennel and red onion, then finish with orange segments, finely chopped parsley, and the homemade tapenade.

Eisberg tip:
To prepare fish in different ways, you can also try grilling or using a special fish pan, which is elongated and oval-shaped, allowing the fish to cook evenly.