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