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

  1. Grate the orange zest and sprinkle over the cod fillets together with salt and pepper.
  2. Grill the cod for around 15 minutes until flaking.
  3. Boil the fusilli, following the pack instructions.
  4. 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.
  5. Mix the pesto with the mayonnaise and toss this through the boiled pasta before serving.