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Baked Cod with Orange, Tomato & Kalamata Olive Sauce

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This week’s Catch of the Week, for January 23 – 29, comes from the chilly waters of Iceland. Despite cold origins, these premium cod fillets are only available fresh at Sendik’s and were never frozen. It’s how we ensure this white, mild flavored fish tastes great any way you choose to cook it.

The low-calorie, high-protein fish is a favorite of the classic Wisconsin fish fry, but healthier preparations include baking or broiling. It also contains many minerals and vitamins, including a healthy dose of B6 and B12. One of our favorite recipes for cod is Baked Cod with Orange, Tomato & Kalamata Olive Sauce, and you can find it below.

For the Sauce:

1/4 cup Sendik’s Fresh Squeeze Orange Juice
1 Roma Tomato- diced
3 Tablespoons Red Onion- diced
1 teaspoons Fresh Rosemary- de-stemmed and chopped
1 1/2 Tablespoons Fresh Lemon Juice
4 teaspoons Sendik’s Olive Oil
1 Tablespoon Pitted Kalamata Olives- minced
1/2 teaspoon Fresh Garlic- chopped
1/4 teaspoon Dried Ground Coriander
1/2 teaspoon Salt
1/8 teaspoon White Pepper

For the Cod:
2- 8 oz pieces of Cod Fillets
2 teaspoons- divided Sendik’s Olive Oil

Garnish:
Capers
Orange Zest

Directions:
1. Place all sauce ingredients into a food processor and pulse 8 times, set aside.
2. Place cod fillets onto a non stick sheet pan and rub each fillet with 1 teaspoon of olive oil.
3. Top each cod fillet withe the sauce mixture.
4. Place into a preheated oven at 400 degrees for 15 minutes or until an internal temperature of 135 degrees F is reached.
5. Garnish each cod fillet with capers and orange zest.

 

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