| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce-thick cod fillets
- Extra-virgin olive oil
- Kosher salt
- 1 cup blood orange juice
- 1 blood orange, zested, supremed and coarsely chopped
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 250 degrees F.
- Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
- Coat a large saute pan with olive oil and bring the pan to a high heat.
- Pat the fish dry with paper towels and sprinkle both sides with salt.
- When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
- Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
- Spoon the sauce over the seared cod and serve immediately.
Nutrition Facts
| Calories | 219 |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 80 milligrams |
| Sodium | 591 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 1 grams |
| Protein | 26 grams |
| Sugar | 17 grams |
Reviews
i made this last night with no changes; and I thought it was 10 star worthy but my husband was not a big fan. Thanks for sharing – will definitely be making again.
I am nervous about cooking fish as such a low temp as stated in the recipe (250 degrees). Has anyone used a different temp setting?
Fantastic! The crisp outer layer and perfectly moist interior is stunning. Supreme of the orange requires a razor sharp knife to eliminate the membranes on the orange. More than worth the time and effort
This was so delicious! We served it with rice and roasted Brussels sprouts and just covered everything in that amazing sauce. 10/10
I made this with Halo oranges instead of blood oranges. It really came out great and it made a very refreshing lunch.
I made this exactly as posted. We thoroughly enjoyed it
Used blood orange juice which is naturally bitter, not sweet in my opinion. I fried porgies dipped in flour to thicken sauce. Good way to use up fruit juices in general for fish, pork, or chicken.
This is fabulous as is. What a refreshing surprise dinner! Thanks Anne!
Very yummy…. used cara oranges because blood oranges were not in season and they worked great… dont change a thing….
If this is too sweet for you, try adding a couple of tablespoons, using a measuring tbsp. not regular spoons, of dijon mustard to the sauce before simmering and reducing then a pat of cold butter stirred in at the end. Also reduce, or omit, sugar if your blood orange juice is pretty sweet. I find that sweetish sauces are best on a fatty fish such as salmon as well. Also good basted on shrimp while grilling.