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Orange Cod with Walnuts

Citrus-tinged cod with walnuts offers a flaky texture and a perfect crunch. Coupled with fresh, sautéed vegetables, you’re promised a fresh blend of light and zesty flavors.

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Citrusy cod has a walnut crunch, served with sautéed vegetables for a fresh blend of light and zesty flavors.

Ingredients

Orange Cod

  • 1/2 cup orange juice
  • 1 tbsp. orange zest
  • 1 tbsp. shallots, minced
  • 1 tbsp. honey
  • 1 tbsp. olive oil
  • 1 tbsp. dijon mustard
  • 1/2 tsp. chopped garlic
  • 5 each 6oz Atlantic cod
  • 1 tbsp. granulated sugar
  • 3 tbsp. walnut halves & pieces, coarsely chopped
  • 5 tsp. chives, minced

Mountain View Vegetables

  • 2 1/2 tsp. olive oil
  • 2 cups baby carrots, fresh
  • 3/4 cup butternut squash, cubed
  • 3/4 cup yellow onion, diced
  • 1/3 cup frozen edamame
  • 1/3 cup dried cranberries
  • 1 tbsp. fresh lemongrass
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

Directions

Orange Cod with Walnuts

  1. Combine orange juice, orange zest, minced shallots, honey, oil, mustard, and garlic in a medium bowl; mix.
  2. In a sided pan, place cod in a single layer; pour half of the marinade over cod, making sure it is evenly coated, reserve the other half.
  3. Marinate for 30 minutes.
  4. Place the sugar in a nonstick sauté pan, over medium heat, cook until sugar dissolves; do not stir.
  5. Add walnuts, stirring until coated; remove from heat.
  6. Spread walnuts in a single layer on parchment paper, sprayed with pan coating, and let stand at room temperature until dry.
  7. In a food processor, grind walnuts until fine.
  8. Drain marinade off cod; discard. Bake cod in oven, until an internal temperature of 145 degrees F is reached.
  9. Bring reserved marinade to a boil, and cook 2 minutes.

Mountain View Vegetables

  1. Heat oil in a sauté pan, add carrots and squash; sauté until tender.
  2. Rinse and bruise the lemon grass by bending back and forth; finely mince.
  3. Add the rest of ingredients and sauté 2 minutes.

Plate Assembly

Pour the orange sauce over the baked cod, garnish with 1 1/2 teaspoons of ground walnuts and 1 teaspoon of chives, and serve with 1/2 cup of vegetables.

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