Orange + Fennel Roasted Cod
Take advantage of winter citrus and aromatic fennel with a pop of brine from the fried capers, and some pistachio crunch!
Time to prepare: 45 mins
2lbs Cod Loin
2 medium sized native oranges
2 bulbs of fennel with fronds
1/2 cup pistachios, chopped very small *optional
1/2 cup capers *optional
Preheat oven to 450. Chop fennel bulbs roughly into large pieces, and add to a baking dish with olive oil, salt and pepper. Toss to coat, and bake for 25 mins, until fennel is softened and beginning to brown.
Zest and juice both oranges, and add to a large bowl with salt and pepper, and about 2 tablespoons of olive oil. Whisk ingredients together. Cut cod into portion sizes, and add to marinade, spooning marinade and zest over the top. Set aside.
Once fennel is done roasting, place cod portions on top with remaining liquid. Add chopped pistachios and a drizzle of olive oil. Add to oven and bake for 20 more minutes, until the internal temperature of the fish is 145.
Add about a tablespoon of olive oil to a small sauté pan and heat, adding capers and continuing to sauté until crisp.
When cod is finished baking, top with capers and fennel fronds, and enjoy!