yogurt and herb-marinated cod fillet over farro, radish, and mixed greens

With the arrival of spring weather, my cooking evolves from heavier soups, stews, and entrees to lighter dishes centered on vegetables and fresh fish. This dish features fresh cod fillet. Cod is a light, flaky white fish in the same family as haddock. It is commonly fried and served in the traditional "fish and chips" dish, but here it is paired with a healthy and flavorful yogurt and herb marinade, served on a bed of mixed spring vegetables. The marinade doubles as the salad dressing and helps to bring the dish together. I would recommend serving this with a light Sauvingnon Blanc or a rose wine. 


  • Fresh cod fillet (1 to 1.5 pounds, about 1.5 to 2 inches in thickness)

  • Plain Greek yogurt (1 cup)

  • Red onion (3/4 cup, roughly chopped; reserve 1/4 cup for the salad)

  • Fresh parsley (1/3 cup, roughly chopped)

  • Fresh dill (1/3 cup, roughly chopped)

  • Fresh mint (1/3 cup, roughly chopped)

  • Olive oil (2 tablespoons)

  • Lemon juice (1 tablespoon)

  • Salt (1 and 1/2 teaspoons)

  • Farro (1 cup)

  • Chicken broth (2 cups)

  • Romaine lettuce (1 head, chopped into thin strips)

  • Mixed greens (about 2 cups - could include arugula, spinach, watercress)

  • Fresh radish (about 6 large, sliced very thin)

  • Fresh basil leaves (1/2 cup)

  • Cherry tomatoes (1/2 cup, sliced in half)

  • Persian cucumbers (about 4 of the small ones, cut into thin slices)


  1. Preheat the oven to 400 degrees.

  2. Unwrap the cod fillet and place on a foil-lined baking sheet.

  3. In a food processor, add the Greek yogurt, 1/2 cup of chopped onion, fresh herbs, olive oil, lemon juice, and 1 and 1/2 teaspoons of salt. Blend in the processor until smooth, adding water to thin out the marinade if necessary.

  4. Pour half of the marinade over the fresh fish, spreading it with a spatula to make sure all sides of the fillet are coated.

  5. Bake the fish in the oven for 12 to 14 minutes (depending on thickness), or until just cooked through. You can cut the fillet in half to verify that it is fully cooked. Set the fish aside to cool while you assemble the salad.

  6. While the fish is cooking, you can also cook the farro. Heat 2 cups of chicken broth in a medium saucepan, until broth is simmering. Add the farro and cook for 15 minutes, until al dente. 

  7. Drain the farro and then transfer to a plate to cool. 

  8. In a large mixing bowl, add the chopped romaine, mixed greens, remaining 1/4 cup of red onion, farro (once it has cooled), radish, fresh basil leaves, tomatoes, and cucumber slices.

  9. Thin out the remaining half of the yogurt-herb marinade with additional water and/or olive oil, and taste for seasoning. May require additional 1 teaspoon of salt and 1/2 teaspoon of ground pepper.

  10. Add the dressing to the salad and toss until evenly coated.

  11. To serve, put salad on a large platter and top with the cooked fish fillets.