Back in my country is very popular in it's dried salted version. I remember the semi lengthy process my mom used to go through every time we had it for dinner. It was well worth the effort,we loved it there, but oh boy, you won't find this girl doing all that work now, just thinking of trying to "fish" for all the tiny needles even before starting cooking it, makes me want to open a can of tuna instead, also there is the matter of the "fishy" smell salted dried cod has, that alone will make all my guys run out the door in panic,lol. Don't get me wrong, it's delicious just like lox, but it takes a lot of work to prepare.
No problem with fresh cod filet though, it's mild flavor allows this fish to wonderfully take any flavors you want to add. This time we added citrus notes of lemon and orange!
Also as you all know my favorite method of preparing seafood is to steam it in a bag and then quickly crisp it and brown it for a few minutes outside the bag and preparing a little sauce with the delicious juices rendered in the cooking process.
The little sauce I created has a hint of tangy ginger to complement the citrus fruity flavors already in the fish.
A super quick and healthy recipe for times when we are all busy trying to catch up with office parties, hosting our own or just trying to get from one place to another with heavy holiday traffic! 20 minutes in the oven and enjoy!
Thank You for visiting the blog today! Hope you enjoy this quick and flavorful recipe and give it a try next time you see this nutritious and tasty fish at a store near you! remember my friends, even the most humblest of foods taste better with a Pinch of Love!
Besitos,
Lizy
Baked Cod with Lemon and Orange Recipe
Ingredients:
12 oz Cod Filet
1 TBSP Fresh Lemon Juice
1 TBSP Fresh Orange Juice
1/2 tsp Lemon Zest
1/2 tsp Orange Zest
1 tsp Seafood Seasoning
Onion Powder, Garlic Powder and Lemon Pepper to taste
1/2 Small Red Onion, Sliced
3-4 Thin Orange Slices
1/8 Cup Ginger Ale
1/2 tsp Cornstarch
Directions:
Marinate your fish with the fruit juices, juice zests and seasonings. Let the fish marinate for 15 minutes only since we don't want to cook it in the citrus mix.
Preheat oven at 425F. Cut a long piece of parchment paper and another one the same size of aluminum foil, to go right under the parchment one.
Remove the fish from the marinade, place on the parchment paper sheet. Add sliced red onions and orange slices to cover the fish. Wrap the parchment around the fish and seal this inner bag with an aluminum foil one. Bake for 15 minutes. When time is up, open the bags and bake for another 5 minutes so the fish browns.
Remove from oven.
For the sauce, place rendered juice on a small saucepan, add cornstarch dissolved in ginger ale and cook for a few minutes until it coats the spoon. Serve over the fish and enjoy!
Prep Time 15 Minutes Cook Time 20 minutes Serves 2
Sharing my easy and frugal fish dinner at these Fabulous Parties:
