Orange-Glazed Roasted Cod with Cabbage, Carrots & Potatoes
A fast, bright Northwest-leaning seafood supper: tender cod roasted over sweet-tart cabbage and carrots, with a quick orange-soy glaze that feels fresh for early spring in Washington.
Back to full listIngredients
- Cod fillets 10.5 oz $8.99
- Organic green cabbage 1/2 small head, about 12 oz, thinly sliced $1.99
- Organic carrot bag 2 medium carrots, sliced $1.69
- Navel oranges 1 orange $1.99
- Organic green onion 2 stalks, sliced $1.43
- Organic garlic, 3 CT 2 cloves, minced $2.89
- Yellow potato 2 medium, about 12 oz, diced small $1.49
- Olive oil 2 tbsp pantry
- Soy sauce 1 tbsp pantry
- Honey or brown sugar 2 tsp pantry
- Black pepper to taste pantry
- Salt to taste pantry
Instructions
- Prep 10.5 oz cod fillets ($8.99) by patting them dry and seasoning lightly with salt and black pepper. Thinly slice 1/2 small organic green cabbage, about 12 oz ($1.99), slice 2 medium carrots from the organic carrot bag ($1.69), dice 2 medium yellow potatoes, about 12 oz ($1.49), slice 2 organic green onions ($1.43), and mince 2 cloves from the organic garlic, 3 count ($2.89). Zest 1 navel orange ($1.99) and squeeze 3 tbsp juice.
- Heat the oven to 425°F. Toss the diced 2 medium yellow potatoes ($1.49) with 1 tbsp olive oil, salt, and black pepper on a sheet pan or one side of a large baking dish. Roast for 10 minutes to get them started.
- While the potatoes start, toss the sliced 1/2 small organic green cabbage ($1.99) and 2 sliced medium carrots ($1.69) with 1/2 tbsp olive oil, the minced 2 cloves organic garlic ($2.89), half the sliced 2 organic green onions ($1.43), and a pinch of salt. Spread the cabbage mixture around the potatoes and return to the oven for 8 minutes.
- In a small bowl, stir together 3 tbsp juice and zest from 1 navel orange ($1.99), 1 tbsp soy sauce, and 2 tsp honey or brown sugar.
- Pull the pan out, place the seasoned 10.5 oz cod fillets ($8.99) over the vegetables, and spoon the orange-soy mixture over the fish and cabbage. Drizzle with the remaining 1/2 tbsp olive oil.
- Roast the 10.5 oz cod fillets ($8.99) with the cabbage, carrots, and potatoes for 10 to 12 minutes, until the cod flakes easily and the potatoes are tender.
- Finish with the remaining sliced 2 organic green onions ($1.43). Serve the roasted cod over the orange-braised cabbage and carrots with the roasted potatoes alongside.
- Pour a crisp Sauvignon Blanc or an unoaked Chardonnay with this dish; both work beautifully with the orange glaze and delicate cod.
Cook time: 35 minutes
Estimated cost: $16-20
Health notes: About 430-500 calories per serving. High in lean protein, rich in vitamin C from orange and cabbage, and packed with fiber from the vegetables. Keep sodium moderate by using a light hand with soy sauce.
Drink pairing: A crisp Sauvignon Blanc highlights the citrus and keeps the dish lively, while an unoaked Chardonnay adds a little more roundness for the roasted fish and sweet cabbage.