- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 5
- large seedless oranges, segmented and juice reserved
- 0
- 1
- yellow pepper, thinly sliced
- 0
- 1 tsp
- finely grated fresh ginger
- 5 mL
- 2 tbsp
- finely chopped fresh chives
- 30 mL
- 1 tbsp + 1-1/2 tsp
- olive oil, divided
- 15 mL + 7 mL
- 1/4 tsp
- chili powder
- 1 mL
- 1/4 tsp
- ground cinnamon
- 1 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 1/4 tsp
- smoked paprika
- 1 mL
- 4
- Wild Cod Fillets, thawed and patted dry
- 0
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/3 cup
- Nut, Seed & Berry Trail Mix, roughly chopped
- 75 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Place orange segments in a bowl along with 2 tbsp (30 mL) orange juice. Gently mix in the yellow pepper, ginger, chives and 1 1/2 tsp (7 mL) olive oil. Set aside.
Step 2
Mix the chili powder, cinnamon, cumin and paprika in a bowl. Pat one side of fish with the spices.
Step 3
Heat the remaining olive oil on medium-high heat in an ovenproof skillet. Place the cod, spiced side down, in the skillet. Cook for 1 min. Transfer skillet to the oven and roast until fish is cooked through, about 5 min. Remove skillet from the oven and carefully turn the fillets over. Season with salt and pepper.
Step 4
Using a slotted spoon, divide the salad among 4 plates. Spoon any leftover liquid from the salad overtop and garnish with the nut mix. Place a piece of cod on each plate and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Calories:
- 300
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 29 g
- Sodium:
- 280 mg
