Crispy Orange Cod with Fennel, Avocado, & Citrus Salad

Name: Crispy Orange Cod with Fennel, Avocado, & Citrus Salad
Ingredients: 2 Icelandic cod fillets, about 1/2 lb each; 1 large egg; 1/2 cup Panko bread crumbs; 1 Navel orange, zested; 1 teaspoon salt; 1/4 teaspoon white pepper; 1/8 cup Parmesan cheese, grated; Olive oil cooking spray; 4 cups butter lettuce, washed & chopped; 1/2 fennel bulb, cored and thinly sliced; 1 Navel orange, peeled and thinly sliced; 1/2 large avocado, sliced; 2 tablespoon fresh chives, chopped; 1 teaspoon Dijon mustard; 1 Navel orange, juiced; 1/2 teaspoon salt; 1/4 teaspoon fresh cracked pepper; 1/4 cup extra virgin olive oil

Share this recipe:

Winter citrus is here! And we are loving this recipe for Crispy Orange Cod with Fennel, Avocado, and Citrus salad! It’s light, healthy, bright in flavors, and the perfect recipe for two.

Ingredients

For the cod:

2 Icelandic cod fillets, about 1/2 lb each
1 large egg
1/2 cup Panko bread crumbs
1 Navel orange, zested
1 teaspoon salt
1/4 teaspoon white pepper
1/8 cup Parmesan cheese, grated
Olive oil cooking spray

For the salad:

4 cups butter lettuce, washed & chopped
1/2 fennel bulb, cored and thinly sliced
1 Navel orange, peeled and thinly sliced
1/2 large avocado, sliced

For the dressing:

2 tablespoon fresh chives, chopped
1 teaspoon Dijon mustard
1 Navel orange, juiced
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/4 cup extra virgin olive oil

Directions

Preheat the oven to 425° and line a baking sheet with parchment paper.
Beat the egg in a wide-mouth medium bowl and set aside. In another wide-mouth medium bowl, mix the panko bread crumbs, orange zest, salt, pepper, and parmesan cheese.
Dredge the cod filets in the egg mixture on both sides, then the bread crumb mixture making sure the fish is completely coated. Place the fish on the baking sheet and spray generously with olive oil.
Bake the fish for 15–17 minutes until the coating is lightly golden and the fish is cooked through and flakes easily.
While the fish cooks, assemble the salad by arranging the lettuce, fennel, orange slices, and avocado evenly on two plates.
Make the dressing by whisking the chives, mustard, orange juice, salt, pepper, and olive oil in a small bowl.
When done, remove the fish from the oven, allow to cool for 5 minutes, then plate with the salads one fillet each.
Pour the dressing over the salad and fish as you wish.