1 teaspoon seasoning (Cajun seasoning, Greek, Herbes de Provence)
For the citrus salad:
1 pink grapefruit, peeled and thinly sliced
1 orange, peeled and thinly sliced
1 tangerine, peeled and segmented
2 tablespoons vegetable oil
1 tablespoon honey
juice from a lime
pinch of kosher salt
1 tablespoon freshly chopped chives
To serve:
finely shredded Napa cabbage, about ¼ head
1 avocado
chopped chives or fresh parsley
black pepper to taste
Takes ,
serves 2.
Instructions
Prepare fish: Preheat oven to 400°F. Place cod on a foil-lined baking sheet, rub with oil and sprinkle with seasoning. Transfer to oven and bake for 15 minutes.
Prepare citrus salad: Pour oil, honey, lime juice, and a pinch of salt into a small bowl and whisk together to dissolve honey. Stir in chopped chives. Set aside for a moment. Place citrus fruit into the bowl with dressing and toss lightly.
To serve: Shred Napa cabbage and divide it between two plates. Peel, divide and thinly slice the avocado and place it next to the cabbage on each plate. Place a piece of fish onto the shredded cabbage, then add spoonfuls of the citrus salad. Add chopped chives or fresh parsley for garnish. Serve immediately.
Baked Cod With Citrus Salad
Ingredients
For the fish:
1 pound fresh cod, divided
1 teaspoon vegetable or olive oil
1 teaspoon seasoning (Cajun seasoning, Greek, Herbes de Provence)
For the citrus salad:
1 pink grapefruit, peeled and thinly sliced
1 orange, peeled and thinly sliced
1 tangerine, peeled and segmented
2 tablespoons vegetable oil
1 tablespoon honey
juice from a lime
pinch of kosher salt
1 tablespoon freshly chopped chives
To serve:
finely shredded Napa cabbage, about ¼ head
1 avocado
chopped chives or fresh parsley
black pepper to taste
Directions
Prepare fish: Preheat oven to 400°F. Place cod on a foil-lined baking sheet, rub with oil and sprinkle with seasoning. Transfer to oven and bake for 15 minutes.
Prepare citrus salad: Pour oil, honey, lime juice, and a pinch of salt into a small bowl and whisk together to dissolve honey. Stir in chopped chives. Set aside for a moment. Place citrus fruit into the bowl with dressing and toss lightly.
To serve: Shred Napa cabbage and divide it between two plates. Peel, divide and thinly slice the avocado and place it next to the cabbage on each plate. Place a piece of fish onto the shredded cabbage, then add spoonfuls of the citrus salad. Add chopped chives or fresh parsley for garnish. Serve immediately.
Baked Cod With Citrus Salad
5 / 5. 3
A fresh oven-baked fillet of cod served with a tangy citrus salad…
It’s light, healthy and easy to prepare; try this BAKED COD WITH CITRUS SALAD!
We love the simplicity in how this delicious BAKED COD WITH CITRUS SALAD comes together. There’s little effort needed to bake some lightly seasoned pieces of cod. Then, toss a simple citrus salad. Lastly, assemble on dinner plates and enjoy. It’s also extremely tasty and healthy too.
As with so many of our recipes, this one comes with a reminder to purchase your fresh fruit, herbs and vegetables from a local farmer or market. If organic varieties are offered, try using them for this recipe. You will taste a difference, guaranteed!
Before listing our tips and details about making this easy baked cod recipe, please remember to PIN it on a favourite PINTEREST seafood or fish board and SHARE it with friends. When you make it, post pics to your favourite socials like FACEBOOK and INSTAGRAM, tagging #weekendatthecottage. We love seeing all the delicious food you’re making. Thanks!
Ready to enjoy BAKED COD WITH CITRUS SALAD? Here are a few tips on making it:
The perfect gathering of ingredients that all contribute to the fresh taste of this dish.
INGREDIENTS
Every time I look at this photo of the ingredients, my mouth waters; fresh citrus always does that to my taste buds. I also can’t help but think “fresh is on the way” what with the fresh cod fillet, the Napa cabbage and the simple seasoning. The great thing about all of these ingredients is that you’ll be able to find them at your local market or grocery store.
Add a sprinkle of your favourite seasoning to the cod fillets.
FRESH COD
This recipe is an excellent one for first-timers who’ve never cooked fresh cod before. Both Atlantic and Pacific cod are low-fat sources of lean protein, so cod is a healthy menu option for those wishing to reduce their fat intake (that’d be me!). Although we used a fresh cod fillet or cod loins for this story, frozen cod will work too. We suggest making sure it’s fully defrosted before you begin. We also suggest giving the fillet a rinse under cold water and then patting it dry using paper towels before proceeding as directed.
Although this citrus salad is spooned onto the fish, feel free to try a spoonful on its own. Fab, right?!
CITRUS SALAD
Something exciting and fabulous happens when we combine different types of citrus for this salad. We used pink grapefruit, oranges, and tangerines for this story, but mandarins, clementines, blood oranges and pomelos will work too. When assembling the fresh citrus salad, remember to whisk the oil, lime juice and honey together in the bowl before adding the citrus, ensuring the honey is completely dissolved. Notice how we didn’t use garlic, onion or onion powder? The soft flavor of fresh chives is far more pleasing.
The cod will be soft and flaky when done.
BAKED COD
We decided to bake the fresh cod in the oven to keep things nice and simple. All that’s required is placing the fillets onto a foil-lined baking sheet, adding a drizzle of oil and a sprinkle of seasoning such as Cajun seasoning, Greek, or Herbes de Provence. Then, transfer the fish to the hot oven for a short cooking time of about 15 minutes. You’ll know it’s done to perfection when the fish turns opaque and the flesh flakes when prodded with a fork. If you’re cooking a large piece of fish as we did here, simply cut it into smaller 6- or 8-ounce portions. One last point about cooking the fish is to feel free to swap the cod for other favourite types of fish. We’ve tried the recipe with halibut, haddock, tilapia, and grouper, as well as fillets of snapper, sole and perch. Each and all work perfectly.
Looks amazing. Wait until you try it!
TO SERVE
Don’t be fooled by the image of the finished plate looking like something presented at a fancy restaurant. Making it look so appetizing simply involves placing the baked cod fillet on a bed of finely shredded Napa cabbage with thinly sliced avocado to the side. Then just add the citrus salad mixture over the fish, making sure to spoon some of the vinaigrette or sauce over it too. The end result is like turning your dining room into a trendy bistro. Fair warning, there won’t be leftovers unless you double the recipe (hint!). Bon appetit!
Of course, this delicious main course idea should be served with a lovely beverage like a favourite white wine. Try it with a sauvignon blanc or pinot grigio. This delightful main course can also be followed with an equally enjoyable dessert. If healthy is top of mind, serve a bowl of this amazing FRESH FRUIT SALAD. Beyond that, why not try something from our PIE COLLECTION or our PEACH or APRICOT COBBLERS? Give ’em a try, you’ll love each and every one!
This BAKED COD WITH CITRUS SALAD is fresh taste on a plate!
1 teaspoon seasoning (Cajun seasoning, Greek, Herbes de Provence)
For the citrus salad:
1 pink grapefruit, peeled and thinly sliced
1 orange, peeled and thinly sliced
1 tangerine, peeled and segmented
2 tablespoons vegetable oil
1 tablespoon honey
juice from a lime
pinch of kosher salt
1 tablespoon freshly chopped chives
To serve:
finely shredded Napa cabbage, about ¼ head
1 avocado
chopped chives or fresh parsley
black pepper to taste
Directions
Prepare fish: Preheat oven to 400°F. Place cod on a foil-lined baking sheet, rub with oil and sprinkle with seasoning. Transfer to oven and bake for 15 minutes.
Prepare citrus salad: Pour oil, honey, lime juice, and a pinch of salt into a small bowl and whisk together to dissolve honey. Stir in chopped chives. Set aside for a moment. Place citrus fruit into the bowl with dressing and toss lightly.
To serve: Shred Napa cabbage and divide it between two plates. Peel, divide and thinly slice the avocado and place it next to the cabbage on each plate. Place a piece of fish onto the shredded cabbage, then add spoonfuls of the citrus salad. Add chopped chives or fresh parsley for garnish. Serve immediately.
