Citrus meets fish
I love the smell of an orange or tangerine freshly zested. A hit of zest will add a huge amount of flavor to almost any dish–sweet or savory!
I found some organic super sweet tangerines at Mama Jeans this week and have been adding them to just about everything coming out of my kitchen–smoothies, green juices, salads, sauces, and desserts. Last night I decided to try using some in our main dish. I dolled up a boring piece of cod with tangerine zest and boy was it good. The home grown grape tomatoes and red onion added some extra life to the dish. It made for an amazing dinner, served over a bed of sauteed spinach with a side of roasted brussels sprouts. Check out this 488 original and let me know what you think about citrus meeting fish!
Citrus meets fish
- 2-3 cod steaks (fillets) or any wild caught fish that you like!
- 1/2 t sweet paprika
- 1/2 t kosher or sea salt
- 1/2 t pepper
- 1/4 t ground chipotle pepper flakes
- 7-10cherry or grape tomatoes, cut into thin slices
- 1/4 red onion, finely diced
- juice and zest from 1/2 orange or a couple of tangerines
- 1-2 t butter or coconut oil, melted
- Freshly grated parmesan cheese (optional), just a sprinkle. You may sub a sprinkle of nutritional yeast for the parm.
Preheat the oven to 400 degrees F.
Combine the first 4 dry ingredients in a bowl and mix well. Set aside.
Pat the fish fillets dry with a paper towel.
Put the diced red onion in a roasting pan so it will set directly under the fish fillets. Place the fillets on the onion. Sprinkle fresh citrus juice on top of the fish. Melt the butter and brush each fillet with butter. Sprinkle the dry ingredient mix evenly over the 2 fillets and do the same with the zest. Place the tomato slices on top of the fish to cover the entire surface of the fish. Add a light sprinkle of Parmesan cheese or nutritional yeast to the top of the tomatoes.
Roast in the oven for 15-20 minutes, depending upon the thickness of the fish. Turn the oven up to broil and cook for another minute or two, just enough to lightly brown the top of the fish and cheese.
Serve over a bed of sauteed spinach or some seasoned quinoa and ENJOY!