Summer Salad with Cod Fillets
Preheat the oven to 210°C (approximately 400°F). Rinse the cod fillets and pat dry. Peel the onion and cut into thin slices. Rinse the lemon and cut into thin slices. Season the fish with salt and pepper and dust lightly with flour.
Heat the olive oil in a large pan and fry the fish, skin-side down, for 1-2 minutes. Carefully flip the fish and top with the onion and lemon slices. Drizzle with about 3/4 of the white wine and transfer to the oven for 8-10 minutes.
Rinse the salad vegetables and pat dry. Cut the radishes into thin slices and cabbage into thin strips.
Arrange the lettuce, radicchio, radishes and cabbage onto serving plates and top with the cod fillets. Drizzle with the remaining wine and garnish with fresh chives.