Recipe: Fillet of Cod with Oranges and Cloves


Cod with Oranges (uncooked), Courtesy: Food Mingle Blog
Cod with Oranges and Cloves (uncooked), Courtesy: Food Mingle Blog
Cod with Oranges and Cloves (cooked), Courtesy: Food Mingle Blog
Cod with Oranges and Cloves (cooked), Courtesy: Food Mingle Blog

 

 

 

 

 

 

Seafood and citrus are a classic food combination. This recipe uses oranges and orange juice, rather than lemons, to freshen the dish. It is best to cook Cod using a moist heat, because of its lean, delicate flesh. Being very high in vitamin B12, Cod can help reduce your risk of a heart attack and stroke. Also, the high levels of niacin in Cod can help reduce cholesterol levels. Why aren’t you eating more cod?

Ingredients:
4 (4 oz.) Cod Fillets
vegetable cooking spray
4 orange slices
1/4 cup unsweetened orange juice
1 Tbsp. margarine, melted
1/8 tsp. ground cloves

Directions:

  1.  Arrange fillets in a 12″ x 8″ x 2″ baking dish that has been coated with cooking spray.
  2. Top each fillet with an orange slice.
  3. Combine remaining ingredients, stir well and pour over fillets.
  4. Bake, uncovered at 400 degrees for 15 minutes or until fillets flake easily when tested with a fork.
  5. Remove to a serving platter.
  6. Serve immediately.

Food Mingle Blog Alternatives and Substitutions:

  • The original recipe also called for 1/2 cup red seedless grapes, halved. I omitted the grapes as a personal preference. I also added some parsley for flavor and garnish.
  • The original recipe called for fillet of Sole, but it was not available at my local supermarket, so I substituted Cod instead, as both are a delicate and mild white fish.
  • The ground cloves are pungent and have a very strong flavor. A little goes a long way, so measure the 1/8 tsp. carefully (and decrease the amount if you are not a fan of cloves).

Yield: 4 servings

Source: adapted from “Cooking Light Cookbook 1990,” Oxmoor House, Inc., 1989

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