This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Cod With Orange, Caper, And Olive Sauce
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- #88714
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 orange
1/2 cup seeded and finely chopped plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoon fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted kalamata olives or other brine-cured black olives
1 tablespoon chopped drained capers
1 teaspoon chopped fresh rosemary
nonstick cooking spray
4 cod fillet pieces (6 ounce size)
directions
Preheat oven to 500 degrees F.
Using vegetable peeler, remove peel and white pith from orange. Cut 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 a 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.
added by
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nutrition data
221 calories, 7 grams fat, 8 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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reviews & comments
January 12, 2011
Great sauce. Would be good on any white fish. The sauce was great over rice as well.