Zesty Roast Salmon & Cod
This recipe combines tender salmon and cod with vibrant peppers, sweet raisins, and crunchy pine nuts. Marinated in a zesty orange dressing, the fish is roasted to perfection, creating a delicious and colorful dish that's sure to impress your guests. Garnished with fresh parsley, this flavorful meal is perfect for a special dinner or gathering.
— Constant Cookbook
Ingredients
- 800g thick skinless boneless salmon fillets , cut into 8
- 800g thick skinless boneless cod loin, cut into 8
- 3 tbsp olive oil
- 2 oranges , zest and juice
- 85g raisins
- 3 red peppers , halved, seeded and each half cut into 3
- 3 orange peppers , halved, seeded and each half cut into 3
- 50g pine nuts
- large handful flatleaf parsley , roughly chopped
Instructions
- Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well. Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours. Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.
- Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil. Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.
- Arrange the fish and raisins on top of the peppers and pour over the juices. Scatter the pine nuts over and season with a good pinch of salt. Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.
Yield
Serves 8
Nutrition
- Calories: 407 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.3 milligram of sodium
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