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Baked Cod With Orange, Caper And Olive Sauce Recipe - Cooking Index

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Baked Cod With Orange, Caper And Olive Sauce

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Orange
1/2 cup 31g / 1.1ozFinely-chopped seeded plum tomato
1/4 cup 59mlFresh orange juice
3 tablespoons 45mlMinced red onion
1 1/2 tablespoons 22mlFresh lemon juice
4 teaspoons 20mlOlive oil
1 tablespoon 15mlMinced pitted Kalamata olives = (or other brine-cured black olives)
1 tablespoon 15mlChopped drained capers
1 teaspoon 5mlChopped fresh rosemary
  Salt - to taste
  Freshly-ground black pepper - to taste
  Nonstick vegetable oil spray
4   Cod fillet pieces - (6 oz ea)

Recipe Instructions

Preheat oven to 500 degrees. 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- by 9- by 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.

Dietary Information:

Per serving: calories, 221; total fat, 6 g; saturated fat, 1 g; cholesterol, 73 mg.

Source:
"Bon Appetit, May 1999"

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