BG Recipes: Baked Cod with Apple and Brussel Sprouts Salad

Our BG Restaurant recently went under a few renovations and so did our menu. Chef Marybeth Boller has new dishes inspired by local and seasonal ingredients. We asked for a healthy dish to help balance out all the treats, sweets and a few of those party cocktails we’ll be enjoying during the holidays. This baked cod is perfectly paired with a celeriac and apple puree and a slightly sweet brussel sprout and apple salad to make for a refreshing dish. Serve for your next meal at home or for guests at your winter get-together.

In the City? Stop by the Holiday Shop on 7 and have tea at BG Restaurant overlooking Central Park.

Baked Cod with Apple and Brussel Sprout Salad (serves 4)



4. 5 oz portion of cod (skin off).
Salt & pepper

Apple and Brussel Sprouts salad:

4 tsp extra virgin olive oil
10 oz shaved brussels sprouts
8 oz sliced granny smith apple
4 tsp pomegranate seeds

For the Dressing:

4 tsp citrus oil
4 tsp extra virgin olive oil
2 tsp lemon juice
1tsp chopped garlic
Fresh herbs (basil, chives, chervil) to taste
Salt and pepper to taste


8 peeled boiled and roasted celeriac
6 peeled and roasted granny smith apples
4 tbsp unsalted butter
2/3 cups heavy cream
Salt & pepper to taste


4 tsp pomegranate molasses


For the Cod:
Season with salt and pepper
Spray pan lightly with olive oil
Bake in oven at 400 degrees, about 12 – 15 minutes.

For the Salad:
Mix ingredients together.

For the Dressing:
Mix ingredients together.
Add salt and pepper to taste.

To Plate:
Drizzle 1 tsp. pomegranate molasses around each plate.
Place each cod on top of 1 oz of puree, citrus oil on top, then salad of apples and brussels sprouts last.
Serve hot.



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