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.

Chef Chuck's Orange Torta

Dolce all'Arancia

A refreshing torta, orange and chocolate is always delicious together. Kept in the refrigerator seems to bring out the orange zest and fresh squeezed orange juice.

OrangeTorta


1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
5 tablespoons olive oil
1/4 cup fresh squeezed orange juice
2 tablespoons whole milk
zest of 1/2 an orange
1 egg

Ganache Icing 6 ounces semi sweet chocolate
3 ounces heavy cream

Preheat oven to 350 degrees. Combine all dry ingredients in mixer on low speed, add olive oil, orange juice and milk. Add zest and egg combine on high for 30 seconds. Grease a 9 inch pan, pour cake batter in pan, place pan on a baking sheet and bake for 30 minutes or until toothpick comes out clean. Cool on rack. In a small heavy pot heat heavy cream, to a simmer, remove from heat and stir in chocolate till smooth. Spread icing on cake when fully cooled.