Cod With Oranges Food

HONEY-ORANGE GLAZED COD

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.

COD WITH ORANGES

Steps:

• Cut away the peel and white pith of 2 oranges and cut into segments. Squeeze the juice from the membranes into a measuring up. Squeeze the juice of the remaining orange into the measuring cup (you should have about ¾ cup of juice total).
• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until just tender, 5 to 6 minutes; transfer to a plate.
• Increase the heat to medium-high. Season the fish with ¼ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side; transfer to a plate.
• Return the onions to the skillet along with the orange juice and bring to a boil. Simmer until reduced by half. Add the oranges and cook until heated through. Serve over the salmon.

BROILED COD WITH FENNEL AND ORANGE

Steps:

• Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
• Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
• Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
• Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

CITRUS COD

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

BAKED COD IN ORANGE SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Arrange cod fillets in a shallow baking dish.
• Combine remaining ingredients in a small bowl.
• Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
• Spoon orange sauce over fish and serve with vegetables and rice.

COD WITH ORANGE GINGER SAUCE

Steps:

• Rinse fish and pat dry with paper towels, set aside.
• Coat large nonstick skillet with cooking spray.
• Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned.
• Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine.
• Add the fish in single layer.
• Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done.
• Remove the fish to a plate; cover to keep warm.
• Mix cornstarch and remaining 1/2 c.
• orange juice together in a cup.
• Add to the skillet.
• Cook, stirring constantly for 1 minute until sauce thickens.
• Stir in the orange pieces.
• Cover and cook for 1 to 2 minutes, until oranges are heated through.
• Serve the sauce over the fish.
• Sprinkle with scallions.

COD WITH ORANGE AND ONION

Steps:

• Preheat the oven to 350 degrees.
• Slice the orange into approximately 1/8 inch slices. Cut 4 of the slices in half.
• Using the other remaining slices, rub the top of the fish fillets with orange. Discard those orange slices.
• Place the fish fillets on a baking sheet.
• Slice the green onion, green part only. Scatter the green onion evenly on each fish fillet.
• Place 2 of the slices on each fish fillet, on top of the onion. Fasten the oranges to the fish with cloves. (One clove for each orange slice.).
• Bake at 350 degrees for 15 minutes of until the fish flakes easily.
• Serve the fish as is, but I don't recommend eating the orange.

COD WITH ORANGES AND GREEN OLIVES

Steps:

• In a large skillet heat oil over medium high heat. Stir in red onion and cook for 2 minutes. Stir in wine and orange juice and bring to a rapid boil. Reduce heat and simmer for two minutes. carefully add cod fillets and season with salt and pepper. Cover and cook for 2 to 3 minutes. Stir in chopped orange and green olives. Serve hot with parsley-buttered rice.

SEARED COD WITH BLOOD ORANGE GLAZE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat.
• Pat the fish dry with paper towels and sprinkle both sides with salt.
• When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
• Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
• Spoon the sauce over the seared cod and serve immediately.

BAKED FISH WITH ORANGE

Steps:

• Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
• Stir until crumbs have absorbed all the butter.
• Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
• Bake uncovered for 20-30 minutes in moderate oven.

BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE

Steps:

• Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA

Steps:

• Salsa:.
• Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
• In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
• Fish:.
• Preheat the oven to 375 degrees F.
• Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
• Season the fish on both sides with salt and pepper to taste.
• Place fish in the pan.
• Sprinkle the fish with the lemon and orange zests.
• Drizzle olive oil over the fish.
• Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
• Remove to a platter, spoon salsa and any pan juices over, and serve.

COD WITH AN ORANGE & DILL CRUMB AND HASSELBACK POTATO

Steps:

• Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
• Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.
• Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with cr ème fraîche and steamed vegetables, if you like.