Roasted Fish with Citrus
January 23, 2018 By Cathy — No CommentsA simple and vibrant fish dish easy enough for a weeknight, yet elegant enough for company.
I’m always looking for new ways to get dinner on the table quickly during week without compromising on flavor. Fish is definitely on the shortlist and fish paired with citrus is a no-brainer. While lemon is my usual default, the market is literally teeming with oranges in every shape and size right now so I decided to mix it up.
This is one of those eat with your eyes first dishes thanks to the addition of vibrant orange clementines and the deep red of blood oranges. I recommend a firm white fish such as halibut or cod that can stand up to the bold citrus flavor and high cooking temperature. A quick glaze of sweetened citrus juice and a little soy sauce is brushed over the top and a final minute or two under the broiler caramelizes the citrus slices making them not only extra tasty, but a gorgeous garnish.
Obviously the quick prep and cooking time make this dinner perfect for busy weeknights, but this is also an elegant dish to serve when you’re entertaining. You can prep the glaze and slice the citrus hours before your company arrives and then pop it into the oven and dinner is served in minutes. Serve it with a side of jasmine rice and some seasoned steamed green beans or a bright green salad.
Easy, elegant and just the bright spot January needs. Enjoy!
- Citrus Glaze
- 1 1/2 Tbsp honey
- 2 Tbsp fresh orange juice
- 1 Tbsp fresh lemon juice
- 2 tsp soy sauce
- 2 tsp light brown sugar
- Salt and pepper
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- 1 1/2 - 2 lbs firm fresh fish (cod or halibut)
- 1-2 clementines or oranges
- 1 blood orange
- 1 lemon
- Kosher salt and pepper
- Chives for garnish
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Citrus Glaze: Combine the all the ingredients together in a small saucepan over high heat. Bring to a boil and simmer for 1-2 minutes until the glaze reduces slightly. Season with salt and pepper.
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Roasted Fish with Citrus: Preheat the oven to 450 degrees and line a sheet pan with parchment.
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Cut the fish into filets and remove skin if desired.
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Thinly slice the produce into rounds and lay them in a single layer on the sheet pan, reserving a couple slices. Lay the fish over the top and season with salt and pepper.
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Brush the fish with the glaze, reserving some to use midway through cooking. Scatter a couple of the reserved citrus slices over the top.
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Roast, for about 5 mins, then brush with remaining glaze.
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Return to the oven and roast until just cooked through, about 5-10 mins, depending on the size of your filets. Turn on the broiler and pop the fish back in the oven until citrus fruit begins to caramelize, about 1-2 mins.
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Garnish with chives and serve.
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