Orange Roasted Cod with Broccoli, Mushrooms and Bacon

Orange Roasted Cod with Broccoli, Mushrooms and Bacon

This sheet-pan supper pairs broccoli, mushrooms and bacon with flaky cod. You’ll love how the bacon cooks up and renders its flavor to the surrounding vegetables, and your kids (even the adult ones) will love the flavor of the Asian-inspired sweet/orange sauce topped fish. Feel free to drizzle a little sauce on the vegetables as well. No one will tell on you.

It’s that easy: Cod is the perfect fish for roasting. It’s thicker than many filets, so the even heat of a nice hot oven allows the fish to cook quickly from all sides instead of a more concentrated, one-direction heat from a skillet or grill. It’s delicious, adaptable and easy on the budget, which makes cod my go-to dinner for all seasons.

Start to finish: 40 minutes
Hands on time: 20 minutes

Serves 4

Ingredients

  • 1 bunch broccoli, cut into bite-sized pieces
  • 8-oz mushrooms, sliced
  • 3 slices bacon, chopped
  • 1 shallot or a small onion, sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more for sprinkling
  • Freshly ground black pepper
  • Four 6 to 8-oz cod filets
  • 1/4 cup Two Brothers Mandarin Orange Sauce

Method

  1. Preheat the oven to 425°F [210°C].
  2. Line a sheet pan with foil.
  3. Combine the broccoli, mushrooms, bacon, shallot and garlic on the prepared sheet pan. Drizzle with the olive oil, salt and a few grinds of pepper and toss with your hands to mix it well. Space it out so that it cooks evenly and roast in the oven for 15 minutes.
  4. Make a space for the fish and place it on the hot sheet pan. Sprinkle the fish with salt and pepper and brush with the orange sauce. Return the pan to the oven and roast for another 10 minutes or until the fish flakes with a fork and the vegetables are tender. Brush the fish with the sauce again, if you like, and drizzle a little over the vegetables, if you choose.
  5. Divide the fish and vegetables among 4 heated plates with extra orange sauce for dipping.

Extra Hungry Kids? Since the oven’s on, how about cooking up some Tater Tots as well?

Adult Taste Buds? Brush the kid’s fish with the orange sauce first and then add a teaspoon of Sriracha sauce to the remaining sauce and brush over the adult portions. It’s sweet and spicy!

In the Glass: A light and racy white wine such as a vinho verde from Portugal has a little fizz and light acidity to make this meal special. Ask your Heinen’s wine specialist to steer you in the right direction. The kids might like lemonade cut with sparkling water and a fun straw. Everything’s better with a fun straw.

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Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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