Spiced Cod with Orange & Pepper Salad
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 5
- large seedless oranges, segmented and juice reserved
- 0
- 1
- yellow pepper, thinly sliced
- 0
- 1 tsp
- finely grated fresh ginger
- 5 mL
- 2 tbsp
- finely chopped fresh chives
- 30 mL
- 1 tbsp + 1-1/2 tsp
- olive oil, divided
- 15 mL + 7 mL
- 1/4 tsp
- chili powder
- 1 mL
- 1/4 tsp
- ground cinnamon
- 1 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 1/4 tsp
- smoked paprika
- 1 mL
- 4
- Wild Cod Fillets, thawed and patted dry
- 0
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/3 cup
- Nut, Seed & Berry Trail Mix, roughly chopped
- 75 mL
Directions
Step 1
Preheat 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.
Step 2
Mix the chili powder, cinnamon, cumin and paprika in a bowl. Pat one side of fish with the spices.
Step 3
Heat 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.
Step 4
Using 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.
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Nutritional Facts
- Calories:
- 300
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 29 g
- Sodium:
- 280 mg