Cod with orange sauce recipe
information
Calories per serving 190.
ingredients
4 x 150 g (5 1/2 oz) cod fillets, skinned
300 ml (10 fl oz) fish stock
thinly pared zest of 1 orange
1/4 teaspoon turmeric
2 tablespoons light soy sauce
1/2 teaspoon dried sage or 1 teaspoon fresh chopped sage
2 tablespoons cornflour
2 tablespoons orange liqueur (e.g. Cointreau)
salt and freshly ground black pepper
225 g (8 oz) fine green beans, to serve
300 ml (10 fl oz) fish stock
thinly pared zest of 1 orange
1/4 teaspoon turmeric
2 tablespoons light soy sauce
1/2 teaspoon dried sage or 1 teaspoon fresh chopped sage
2 tablespoons cornflour
2 tablespoons orange liqueur (e.g. Cointreau)
salt and freshly ground black pepper
225 g (8 oz) fine green beans, to serve
method
1. Place the cod in a frying pan and pour over the stock.
2. Add the orange zest and turmeric, and bring to the boil.
3. Reduce the heat, cover and simmer for 10 minutes, until the fish is cooked through.
4. Remove the fish from the pan and set aside.
5. Add the soy sauce, sage and black pepper to the pan and bring to the boil. Allow the mixture to bubble for 1 minutes.
6. Mix together the cornflour with the orange liqueur and stir this into the pan.
7. Cook, stirring, until the sauce thickens.
8. Return the cod to the pan and heat through for 2 minutes.
9. Meanwhile, cook the beans in boiling, salted water for 5 minutes, and then drain them.
10. Serve the fish on a bed of fine green beans with the sauce spooned over.
2. Add the orange zest and turmeric, and bring to the boil.
3. Reduce the heat, cover and simmer for 10 minutes, until the fish is cooked through.
4. Remove the fish from the pan and set aside.
5. Add the soy sauce, sage and black pepper to the pan and bring to the boil. Allow the mixture to bubble for 1 minutes.
6. Mix together the cornflour with the orange liqueur and stir this into the pan.
7. Cook, stirring, until the sauce thickens.
8. Return the cod to the pan and heat through for 2 minutes.
9. Meanwhile, cook the beans in boiling, salted water for 5 minutes, and then drain them.
10. Serve the fish on a bed of fine green beans with the sauce spooned over.
serving amount
serves 4
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