large seedless oranges, segmented and juice reserved
yellow pepper, thinly sliced
finely grated fresh ginger
finely chopped fresh chives
1 tbsp + 1-1/2 tsp
olive oil, divided
15 mL + 7 mL
Wild Cod Fillets, thawed and patted dry
each salt and pepper
Nut, Seed & Berry Trail Mix, roughly chopped
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.
Mix the chili powder, cinnamon, cumin and paprika in a bowl. Pat one side of fish with the spices.
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.
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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