Wednesday, May 20, 2009

Chef Chuck's Baked Orange Cod and Capers

Merluzzo Arancione al Forno

A perfect spring time cod recipe with oranges, capers and shallots. While baking this dish the aromas were delightful. The cod was moist and the orange flavors plus fresh herbs really came through. Any white fillet will work with this recipe.

Baked Orange Cod and Capers1 pound cod fillets, 1 inch thick
3 tablespoons olive oil
4 shallots, diced
juice of 1 orange

zest of 1 orange
1 tablespoon capers, drained

1/2 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and pepper to taste

Preheat oven to 375 degrees. Wash and salt and pepper both sides of fish, set aside. In an oven proof frying pan heat olive oil and saute shallots for 2 minutes, stirring occasionally. Add fresh orange juice, capers then fish. Sprinkle herbs, orange zest, and drizzle olive oil over fish, cover, and bake for 12-15 minutes. If you don't have an oven proof pan a baking dish will work.


  1. Ooooooh,.....aaaaaah,....what a lovely meal! I think this would be best enjoyed with your other half,....Special & so yummie flavours,....thanks!

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  3. Hi Sophie, The better half of me had a piece too!! Thnak You :)

  4. chuck - looks like a terrific way to flavor a bland type of fish.

  5. Yes Chow Chow Linda, Thats what I was thinking while creating this dish!! Thank You :)

  6. What a flavorful way to serve cod. I love this! Have a super weekend Chuck!

  7. Hi Yankeesoaper, It was very flavorful, with a nice touch of orange! Thank You, :)

  8. YUMMOLA! Fish and oranges is one of my favorite flavor combos. The capers are a touch of genius.

  9. Ciao Lola, You are right YUMMOLA, I like that!
    Grazie, Grazie!! :)

  10. What a great way to flavor that cod! I always forget about the good ol' orange!

  11. Hi Ash, It had just the right amount of that orange flavor! I think the winter makes us forget many sweet fruits. Thank You :)