Spiced Cod with Orange & Pepper Salad
Prep Time
Serves
Cooking Mode
5 large seedless oranges, segmented and juice reserved
1 yellow pepper, thinly sliced
1 tsp finely grated fresh ginger
2 tbsp finely chopped fresh chives
1 tbsp + 1-½ tsp olive oil, divided
¼ tsp chili powder
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp smoked paprika
4 Wild Cod Fillets, thawed and patted dry
¼ tsp each salt and pepper
⅓ cup Nut, Seed & Berry Trail Mix, roughly chopped
5 large seedless oranges, segmented and juice reserved
1 yellow pepper, thinly sliced
1 tsp finely grated fresh ginger
2 tbsp finely chopped fresh chives
1 tbsp + 1-½ tsp olive oil, divided
¼ tsp chili powder
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp smoked paprika
4 Wild Cod Fillets, thawed and patted dry
¼ tsp each salt and pepper
⅓ cup Nut, Seed & Berry Trail Mix, roughly chopped
Directions
1Preheat oven to 350°F (180°C). Place orange segments in a bowl along with 2 tbsp (30 mL) orange juice. Gently mix in the yellow pepper, ginger, chives and 1 1/2 tsp (7 mL) olive oil. Set aside.
2Mix the chili powder, cinnamon, cumin and paprika in a bowl. Pat one side of fish with the spices.
3Heat the remaining olive oil on medium-high heat in an ovenproof skillet. Place the cod, spiced side down, in the skillet. Cook for 1 min. Transfer skillet to the oven and roast until fish is cooked through, about 5 min. Remove skillet from the oven and carefully turn the fillets over. Season with salt and pepper.
4Using a slotted spoon, divide the salad among 4 plates. Spoon any leftover liquid from the salad overtop and garnish with the nut mix. Place a piece of cod on each plate and serve.
Disclaimer
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Personal Note
Personal Note
