COD WITH ORANGE POMEGRANATE SALSA
RECIPE TYPE
Under 30 min, Seafood
SERVES
6 to 8
Prep: 15 min
Cook: 13 min
Ingredients
Directions
Orange Pomegranate Salsa: Combine clementines, pomegranate arils, onion, cilantro, lime juice, avocado oil, chili spread and salt in bowl; mix well and set aside.
Cut cod into 6 to 8 equal-sized portions and arrange on rimmed baking sheet lined with parchment paper. Squeeze the clementine halves over fish, drizzle with oil, and season with salt and pepper.
Roast fish in preheated 400°F oven for 13 to 15 minutes or until it flakes easily with fork. Sprinkle fillets with cilantro, if using, and serve with salsa on the side.
TIP: Any extra salsa can be reserved for up to 3 days in the refrigerator and served with Longo’s Cantina-Style Tortilla Chips as a snack.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6th recipe using all salsa): 220 calories
Protein 25g | Fibre 3g |
Fat 9g | Sugar 8g |
Carbs 11g | Sodium 400mg |
