My sister visited this weekend from Calgary, with in hand, a copy of the Sobeys grocery store publication, Inspired. There are lots of great recipies I want to try in this one.
Spiced Cod with Orange and Pepper Salad
2 large seedless oranges, segmented
1 yellow pepper, thinly sliced
1 tbsp dinky grated ginger
2 tbsp chives
2 tbsp orange juice
1 tbsp + 11/2 tsp extra virgin olive oil, divided
1/4 tsp chili powder
1/4 ground cinnamon
1/4 ground cumin
1/4 smoked paprika
2 cod fillets
1/4 tsp each salt and pepper
1/4 cup chopped trail mix
Preheat oven to 400 C. Place orange segments in a bowl along with 2 tbsp orange juice. Gently mix in the yellow pepper, ginger, chives and 1 1/2 tap olive oil. Set aside.
Mix spices in a bowl. Pat one side of the dish with the spices.
Heat the remaining oil on medium-high heat in an ovenproof skillet. Place the cod spiced side down. Cook for 1 min. Transfer to oven, bake for 10 min. Turn and broil on high for 5 min. Remove from oven and season with salt and pepper.
Divide salad onto plates and top with chopped trail mix.
Place cod on plate and serve.