Roasted Cod With Tangerine Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups tangerine juice (from at least 1½ pounds tangerines) and zest of the fruit
- 1tablespoon olive oil
- 1½pounds cod or other mild white fish
- Salt to taste
- Cayenne pepper to taste
- 1teaspoon coriander seeds, optional
- 2tablespoons butter (preferred) or olive oil
- Minced parsley, cilantro or dill for garnish, optional
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Preparation
- Step 1
Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1¼ cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about ½ cup; this will take at least 10 minutes.
- Step 2
Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
- Step 3
The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
- Step 4
While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.
Private Notes
Comments
I loved the sauce, although mine didn't thicken up more than the 1/2 cup reduction, for some reason. The fish needed further seasoning, next time I'll dust it with paprika.
We had mandarin oranges and clementinas to use up, and this was delicious and healthy. Cod was unavailable, so I used red snapper. Our fruit didn't produce quite enough juice, so I supplemented with a bit of fresh mandarin-orange-passionfruit juice. I only had ground coriander so I used 1/2 tsp plus 1/2 tsp cumin seeds, less than 1/8 tsp cayenne, barely any salt, and ghee instead of butter. Could also use ghee in the pan and dust the fish with turmeric. Amazing taste and beautiful on the plate.
Coriander and I used mineolas and loved it. For me a totally new flavor which I appreciate verily.
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