Try this coastal California cod recipe – it’s light & fresh with lots of zest!
Prep Time: 10 minutes
Cook Time: 15 minutes
1 pound cod loin, cut into 4 equal pieces
2 tablespoons extra-virgin olive oil (divided)
1 tablespoon fresh lemon juice
1/2 teaspoon orange zest
1/4 teaspoon of sea salt (divided)
Fresh ground pepper to taste
1 tablespoon white wine vinegar
1 tablespoon orange juice
1 tablespoon minced shallot
1/4 teaspoon ground coriander
1 teaspoon honey
1 tablespoon fresh chopped oregano
1 medium fennel bulb, fronds removed and set aside
1 cup halved red California grapes
Heat oven to 400 F. Arrange cod pieces in a baking dish. In a small bowl, combine 1 tablespoon of the olive oil with the lemon juice, orange zest, 1/8 teaspoon of salt, and pepper. Spoon the mixture onto the cod in equal amounts. Bake for 10-12 minutes or until desired doneness.
While the cod is baking, in a small bowl combine the remaining 1 tablespoon of olive oil, 1/8 teaspoon of salt, pepper, vinegar, orange juice, shallot, coriander, honey, and oregano; set aside. Halve and core the fennel bulb, then thinly slice and place in a bowl. Add the grapes and the dressing, and toss to combine.
Serve the cod topped with the fennel and grape salad. Garnish with 1 tablespoon chopped fennel fronds.
Nutritional analysis per serving: Calories 200; Protein 19 g; Carbohydrate 15 g; Fat 8 g (36% Calories from Fat); Saturated Fat 1 g (4% Calories from Saturated Fat); Cholesterol 45 mg; Sodium 240 mg; Fiber 2 g.