Tuesday, March 31, 2009
Baked Cod w/Orange Caper Sauce
This was dinner tonight. I made this with Ling Cod, you can use any firm white fish. I also did not use any salt and pepper, in my opinion it wasn't needed. I didn't have orange juice on hand so I used Simply Orange w/Mango juice.
1/2 C. finely chopped seeded plum tomato
1/4 C. fresh orange juice
3 T. minced red onion
1 1/2 T. fresh lemon juice
4 t. olive oil
1 T. minced pitted Kalamata olives or other brine-cured black olives
1 T. chopped drained capers
1 t. chopped fresh rosemary
4 6oz Cod fillets
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 remaining ingredients (except fish) 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.
I served the fish with steamed zucchini and couscous. The entire family loved this sauce. The couscous was a big hit with the kids too!