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.
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.
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
- 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
- ½ teaspoon finely grated orange zest
- 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.
- 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.
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