Spiced Cod with Orange & Pepper Salad

Prep time: 20min
Total time: 30min
Serves 4
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
fresh Chives, finely chopped
30 mL
1 tbsp
+ 1 1/2 tsp (7 ml) Extra Virgin 100% Olive Oil, divided
15 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
calories
300
fat
14 g
saturated fat
2 g
carbs
14 g
protein
29 g
cholestrol
55 mg
fibre
4 g
sodium
280 mg

Directions

  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.

  2. Mix the chili powder, cinnamon, cumin and paprika in a bowl. Pat one side of fish with the spices.

  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.

  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.