Spiced Cod with Orange & Pepper Salad

Prep time: 20min

Total time: 30min

Serves 4

Ingredients
Nutritional Information

large seedless oranges, segmented and juice reserved

yellow pepper, thinly sliced

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

Wild Cod Fillets, thawed and patted dry

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

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