Spanish · Lunch
Cod and Orange Salad
Pan-seared cod fillet served over orange segments, red onion, black olives, and arugula, dressed with sherry vinegar and olive oil. This Spanish coastal salad balances sweet citrus against briny olives and mild, flaky fish, finished with parsley and cracked pepper.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
398Calories
32.8gProtein
22.6gFat
19.4gCarbs
12.1gSugar
4.9gFiber
783mgSodium
103mgChol
3.4gSat Fat
890mgPotassium
110mgCalcium
2.1mgIron
1.3mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Pat the cod fillet dry with paper towels and season both sides with salt and black pepper. Peel and segment the orange over a bowl to catch the juice. Thinly slice the red onion.
2
Sear
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the cod fillet 3 to 4 minutes per side until opaque and flaking easily.
3
Build
Scatter arugula on a plate, then arrange orange segments, red onion, black olives, and flaked cod over the top.
4
Plate
Whisk the remaining 1 tbsp olive oil with sherry vinegar and 1 tsp reserved orange juice. Drizzle over the salad, finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 22 small orange
- 11 red onion
- 2020 black olives, pitted
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil, divided
- 22 small handful arugula
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
