Grilled cod with orange and coriander

Photo: Øystein Klakegg

LESS THAN 20 MINUTES EASY

If you want something really fresh and a little different for dinner, this dish is spot on. Great new flavors!

Ingredients

servings

- 560 g 1 cod, natural, skinned and boned
- Zest of 1 orange
- 0.5 tsp 1 salt
- 4 1 turns of a pepper grinder
- 2 1 carrots, cut into sticks
- 4 tbsp 1 pine nuts
- Juice of 1 orange
- 1 tbsp 1 olive oil
- Half a pot of coriander, fresh
- 5 1 turns of a pepper grinder
- 0.5 tsp 1 salt
To serve
- 400 g 1 fusilli, boil according to pack instructions
- 4 tbsp 1 pesto
- 8 tbsp 1 mayonnaise

Grate the orange zest and sprinkle over the cod fillets together with salt and pepper.
Grill the cod for around 15 minutes until flaking.
Boil the fusilli, following the pack instructions.
Slice the carrots into sticks. Add them to a bowl with the pine nuts, the juice of an orange and olive oil. Pick the coriander leaves and add them to the bowl with the other ingredients then toss together with salt and pepper.
Mix the pesto with the mayonnaise and toss this through the boiled pasta before serving.