Pan sauteed cod with avocado and orange. Simple, fresh and clean. The perfect 10-minute main dish to brighten up any frigid winter day.
After the rich, creamy and decadent foods of the holidays and eating out during recent travel, we’ve been craving fresh, lighter foods. I find whenever I’ve been traveling a bunch, I crave foods like oranges and grapefruit and crisp iceberg salads. Maybe it’s my body’s way of telling me I need the extra Vitamin C to support my immune system and water-packed foods to combat dehydration from travel. Whatever it is, even though the temps here on the Cape are now frigid, fresh, lighter foods have been on the menu. Including this really simple pan sauteed cod with avocado slices and orange segments.
Citrus fruits and SO good right now. We used cara cara oranges here, but use whatever you prefer. Grapefruit would go well in this dish too. The juicy orange and creamy avocado go so nicely together. And we eat at least one avocado a day in our house, sometimes more. For the fish, use whatever white fish you prefer.
This simple fish dinner is ready in 10 minutes. Serve with your favorite grain – farro or quinoa would go nicely and a side salad if you’d like.
Here’s how to make this Pan Sauteed Cod with Avocado and Orange:
- 1 tsp olive oil
- 1.5 lb fresh cod fillet, cut into 4 pieces
- 1 avocado, pitted and thinly sliced
- 1 cara cara orange, cut into segments, white pith removed
- Pat fish dry and season with salt and pepper on each side. In a sauté pan, heat olive oil over medium-high heat until glistening, not smoking. Add the fish and sauté 2-3 minutes, until the edges begin to turn white and the underside begins to turn a golden brown. Flip fish and cook an additional 2-3 minutes or until fish is flaky, opaque and cooked through. Cook time will vary depending on fish thickness. Remove fish from pan and divide onto four dishes. Top each with avocado and orange slices. Season with salt and pepper. Serve.