Tasty Tuesday: Spring Citrus Cod
Citrus and Cod?
Hope everyone had a wonderful holiday with their families. And if you don’t celebrate Easter, I hope that you had a fantastic weekend! I know the last thing most people want to hear about is food after stuffing their faces!
But I promise this recipe is very light. If you enjoy citrus flavors, you are sure to enjoy this delicious cod with blood orange and lemons!
I have to worn you however. When I made this I was VERY hungry. So I forgot to take pictures of this cooked. My deepest apologies everyone!!
Let’s Get Slicing!
Preheat oven to 375F degrees.
First thing, slice the beautiful citrus and peach! Cut one lemon and one blood orange. Save one blood orange for later. Try to get them as thin as possible. I found my blood oranges at my local farmers market. You can easily find them at any major grocery like Safeway or Whole Foods!
Cut a piece of parchment paper. Your fish will cook in the parchment paper.
Add about a half of cup of veggies. Then sprinkle some pepper and salt. Add a few slices of citrus.
Add olive oil over the veggies and citrus.
Consider how many people you will be feeding. I got a little excited and bought way too much fish! About a pound and half will feed 4 people. The amount of fish I bought would feed 8 people…..oops!
Before you begin to cut the fish.
Add salt and pepper over the fish. Then, using your hand rub into the fish.
Cut the fish to what ever size you would like. I cut about 3-4 inch width slices.
Lay the fish over the veggies and citrus.
Cut your second blood orange. Squeeze the juice into to a small bowl.
Using a brush, dip it into the blood orange juice. Brush onto fish.
If you have extra juice, pour it over fish!
Add peach slices to the top of the fish! And you are ready to get this fish into the oven!
Wrap your fish like a present with the parchment paper. Use butchers string to tie the paper together.
Bake for 12-20 minutes. The internal part of the fish should be at about 155F degrees. (Every oven is different)
Once your fish is done, serve it still wrapped in parchment paper.
Sauté asparagus with a little bit of butter and salt. Enjoy with fish!
(I am sorry once again for not having an after photo of the fish!!)
If you have any questions or comments, please drop them below.
The Off-Beat Duchess