WHAT TO EAT CW COD FISH BURGER, $26 from The Market Grill
If your relationship with this sandwich involves a pre-fabricated patty being reheated while you watch diluted soft drink stream into a paper cup, it’s time for a rethink. Or, better still, make a clean break and start afresh.
By this, we mean really fresh. At The Market Grill (an actual restaurant, mind you), chef Colin West grills and wedges 150g fillets of flaky Atlantic cod between soft and cushy Parmesan buns along with romaine lettuce, vine-ripened tomatoes and a light spreading of lemon mayonnaise to make a burger that’s as healthy as it is tasty.
We were instantly taken in by the pure and crisp flavours of the cod, which came to us perfectly ready and incredibly moist. Keep going and its juices seep into the buns, causing sweet, tart and savoury flavours to mingle. We didn’t stop.
In the afterglow, considering the consequences of this fishy liaison – health-wise – is probably the mature thing to do. Reassuringly, this is an entirely wholesome affair, especially so for athletes and gym junkies: The 35g of protein in a 150g serving encompass an optimal distribution of all the essential amino acids.
In 2012, a team of Canadian researchers put cod to the test. Mice fed cod protein showed a marked reduction in the time needed to regenerate skeletal muscle. Aside from its anti-inflammatory and tissue-building powers, cod protein is also linked with improvements in cholesterol and insulin sensitivity, according to several studies. A steamy encounter becomes happily-ever-after. Talk about a trophy catch!
FACT: The Environmental Defence Fund in the US states that Atlantic cod has the lowest mercury content among the species in the cod family.
PER SERVING (BURGER ONLY)