Fish

For the buddha bowl

• 1 cup cooked and cooled millet
• 1 package (340g) cod croquettes from Fruits de Mer du Québec
• 1/2 cup shredded iceberg lettuce
• 1/2 cup shredded red cabbage
• 1/2 cup edamame
• 1/2 cup diced cucumber
• 1 carrot cut into thin rounds
• 1 green onion chopped

For the avocado aioli mayonnaise

• 1/2 cup light mayonnaise
• 1 avocado, diced
• 1 tbsp. minced garlic
• Salt and pepper
• Juice of 1/2 lime
• 1 tbsp. chopped green onion
• 3 tbsp. 15% fat cooking cream
• 1 tbsp. honey

1. Preheat the oven to 375 F On a non-stick baking sheet lined with parchment paper, place the croquettes and bake for 30 minutes.
2. In a bowl, place the millet. By section, place the vegetables then place the croquettes in the center. In a small mixer, place all the ingredients for the mayonnaise and reduce until smooth. Adjust the seasoning if necessary and drizzle the avocado aioli mayonnaise.