why make this recipe
Baked Cod with Cranberry Salsa and Pecans is a delightful dish that combines savory and sweet flavors. This recipe is not only easy to make, but it also looks impressive on the plate. The fresh cranberries give a pop of color and a tangy taste, while the toasted pecans add a nice crunch. It’s perfect for a family dinner or a special occasion and is a great way to enjoy healthy fish.
how to make Baked Cod with Cranberry Salsa and Pecans
Ingredients:
- 2 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup fresh cranberries, finely chopped
- 2 tablespoons red onion, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon orange juice
- 1 teaspoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans, toasted
Directions:
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Pat the cod fillets dry with a paper towel. Drizzle with olive oil and season with salt and pepper.
- Place the cod in the baking dish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
- While the cod bakes, combine the chopped cranberries, minced red onion, chopped parsley, orange juice, honey, and cinnamon in a bowl. Mix well and let it sit for a few minutes to soften the cranberries.
- Just before serving, stir in the toasted pecans.
- Plate the baked cod and top generously with the cranberry salsa. Serve warm.
how to serve Baked Cod with Cranberry Salsa and Pecans
Serve Baked Cod with Cranberry Salsa and Pecans warm on a nice plate. You can pair it with a side of rice or steamed vegetables for a complete meal. A garnish of extra parsley can add a finishing touch. This dish is great for lunch or dinner, and it will impress your guests!
how to store Baked Cod with Cranberry Salsa and Pecans
If you have leftovers, store them in the refrigerator. Place the cod and salsa in an airtight container. The cod should be kept for up to 2 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. The salsa can be enjoyed cold or at room temperature.
tips to make Baked Cod with Cranberry Salsa and Pecans
- Make sure to use fresh cranberries for the best flavor.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant.
- If you like a little heat, add a pinch of cayenne pepper to the cranberry salsa.
variation
You can use other types of fish, such as tilapia or haddock, if you cannot find cod. Additionally, feel free to swap out the pecans with walnuts if you prefer.
FAQs
Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Just make sure to thaw it completely before baking.
How can I make the salsa ahead of time?
You can prepare the cranberry salsa a few hours in advance and store it in the refrigerator until you are ready to serve.
What can I serve with this dish?
This cod dish goes well with steamed vegetables, a side salad, or rice. You can pick your favorite side dishes to complement the flavors.
