Rosemary Orange Cod Fillets

This was easy, pretty and my kids liked it. Trifecta.

Serving Size: 4

Rosemary Orange Cod Fillets / Photo by Mandy Maxwell / Katie Workman / themom100.com

This was easy, pretty and my kids liked it.  Trifecta. 

A full disclosure moment, which are always my favorite moments.  Fish fillets are freaking hard to flip without making them look less than beautiful. 

Helpful items are: a nonstick pan (which I only sometimes remember), a wide spatula, not moving the fish too much while it is cooking, and a sure hand. 

Rosemary Orange Cod Fillets / Photo by Mandy Maxwell / Katie Workman / themom100.com

Having said that, seriously look at the photo.  This was one of 4 plates, and by far the prettiest one.  The rest tasted every bit as delicious, but camera worthy they were not. 

This should not stand in the way of you and this recipe, or you and fish, or you and anything.

But, if your oven is on, you can save yourself the flipping by either roasting the fish instead, or (one of my favorite methods, because you get a nice caramelized texture on the bottom) start the fish in a hit pan on the stove, then transfer it to the oven to finish cooking. 

Rosemary Orange Cod Fillets / Photo by Mandy Maxwell / Katie Workman / themom100.com

Just remember that however you cook fish, for it to be cooked through it’s about 10 minutes per inch of thickness.  If you like your fish more rare or well cooked, adjust accordingly.

I wish I had made a starch that would soak up all of the sauce, like a pile of quinoa or rice, or maybe mashed potatoes.  But I didn’t because I had leftover roasted vegetables (fennel and potatoes and onions), which were also delicious.

Rosemary Orange Cod Fillets / Photo by Mandy Maxwell / Katie Workman / themom100.com

These easy Rosemary Orange Cod Fillets come together in about 15 minutes, they look so pretty and they have a great medley of Mediterranean flavors.

Rosemary Orange Cod Fillets

Print

  • 2 tablespoons olive oil
  • 4 (6 to 8 ounce) filets cod
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh rosemary
  • 3 tablespoons chopped green olives
  • ½ cup dry white wine (see Note)
  • ½ cup fresh orange juice
  • 1/2 teaspoon finely grated orange zest

1. In a large skillet over medium-high heat, heat the olive oil. Place the filets in the pan and sear on both sides for about 4 minutes per side, until browned and almost cooked through. Remove the fish to a plate and leave the remaining oil in the pan.

These easy Rosemary Orange Cod Fillets come together in about 15 minutes, they look so pretty and they have a great medley of Mediterranean flavors.

2. Add the garlic, rosemary, and olives and sauté over medium heat for 1 minute, until you can smell the garlic and the rosemary. Turn the heat to medium high and add the white wine. Allow it to simmer got about 1 minute, until it is about halfway reduced, then add the orange juice and bring to a gentle simmer. Return the fish to the pan, and simmer for 2 to 3 minutes until warmed and fully cooked through. Serve the fish and the sauce hot, preferably over the starch of your choice.

These easy Rosemary Orange Cod Fillets come together in about 15 minutes, they look so pretty and they have a great medley of Mediterranean flavors.

Note:

I always call for dry white wine in recipes, mostly because I’m not a huge fan of oaky, buttery whites. If you are, and if that’s the wine you have on hand, then by all means use it.

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