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A white plate with almond crusted cod and spinach next to a bowl of spinach and a patterned napkin.

Almond Crusted Cod with Orange Sauce

Course: Seafood
Cuisine: American
Keyword: Cod, Orange Extract, Organic, Spinach salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 280kcal
This Almond Crusted Cod with Orange Sauce recipe and this Spinach Salad with Orange Vinaigrette pair beautifully together. The vibrant taste of orange brings the salad and fish together in one harmonious taste sensation. This is such an elegant, yet comforting dish. And comes together in about 30 minutes!
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Ingredients

SPINACH SALAD WITH ORAGNE VINAIGRETTE

  • 10 oz / 283.5 g. baby spinach washed and dried
  • 1 tsp Nielsen-Massey Organic Pure Orange Extract
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 garlic clove minced
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • Fresh parmesan shaved

ALMOND CRUSTED COD

  • 2 lbs. / .91 kg. fresh cod cut into four 1/2-inch thick fillets
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup almonds sliced and processed in a food processor (should still have almond bits, don't pulverize)
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup olive oil

THE SAUCE

  • 1 tbs olive oil
  • 1 shallot finely chopped
  • Zest of one orange optional
  • 1/2 cup white wine
  • 2 tsp Champagne vinegar could also use white wine vinegar
  • 4 tsp unsalted butter
  • 1 tsp Nielsen-Massey Organic Pure Orange Extract

Instructions

ORANGE VINAIGRETTE

  • In a jar with a tight-fitting lid, add the orange extract, balsamic vinegar, honey, garlic, salt and pepper and mix with a small whisk or fork.
  • Add the extra-virgin olive oil, attach the lid to the bottle, and shake vigorously for about 2 minutes, or until the dressing has emulsified. Set aside.

ALMOND CRUSTED COD

  • Lightly season the cod fillets with salt and pepper.
  • Set up a dredging station by adding the flour in one medium-size bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan and a pinch of salt and pepper in a third medium bowl.
  • Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
  • In a large skillet, heat the olive oil over medium-high heat until just starting to smoke.
  • Add the fillets and cook until golden brown on each side, about 2 minutes per side, or until fish is flaky. Carefully remove from skillet.

ORANGE SAUCE

  • Meanwhile, in a medium-size sauce pan, heat 1 tablespoon olive oil over medium-high heat.
  • Add the shallots and zest (if using) and cook until soft, about 3 minutes.
  • Add the wine, vinegar and healthy pinch of salt and pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
  • Remove from heat and stir in the butter and orange extract. Stir until butter has melted and is incorporated.

PLATING THE DISH

  • Toss the spinach with the dressing and place servings onto individual plates. Top with shaved Parmesan cheese.
  • Place a cooked fillet on each plate and spoon a couple tablespoon over the top.
  • Serve passing extra sauce on the side.

Nutrition

Calories: 280kcal