Cod With Orange And Onion Recipes

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.

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.

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 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

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.

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 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.