Steamed Cod With Watercress-Orange Sauce

Steamed Cod With Watercress-Orange Sauce

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 5 oz. fish and about 2/3 cup sauce)

This recipe works with various fish: Try delicate flatfish like sole, flounder, and dab; flaky whitefish like cod, sablefish, and Pacific rockfish; or even fish high in omega-3 fats like salmon. Feel free to play with the aromatics in the steaming liquid, but avoid using sulfurous vegetables like cabbage or broccoli; their strong flavors can overpower the broth. And don’t use carrots or potatoes—they don’t add any aromatic flavor and are best saved for another purpose.

Ingredients

  • 4(5-oz.) skinless cod fillets
  • 1 teaspoon kosher salt, divided
  • 1/2 cup white wine
  • 1 tablespoon orange zest plus 1/3 cup fresh orange juice
  • 6garlic cloves, peeled and smashed
  • 3celery stalks
  • 1 cup watercress, plus more for garnish
  • 2 tablespoons olive oil
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon ground coriander
  • 1orange, sectioned

Nutritional Information

  • Calories 245
  • Fat 8g
  • Satfat 1g
  • Unsatfat 6g
  • Protein 27g
  • Carbohydrate 11g
  • Fiber 2g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 585mg
  • Calcium 7% DV
  • Potassium 18% DV
  • Calories 245
  • Fat 8g
  • Satfat 1g
  • Unsatfat 6g
  • Protein 27g
  • Carbohydrate 11g
  • Fiber 2g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 585mg
  • Calcium 7% DV
  • Potassium 18% DV

How to Make It

Step 1

Sprinkle fillets with 1/2 teaspoon salt. Combine wine, orange zest and juice, and garlic in a 10-inch pot. Place celery in a single layer in the pot, making a “raft” for the fish. Bring to a boil over medium-high. Place fillets on celery raft; reduce heat to medium to maintain a simmer. Cover; steam fillets until cooked through, about 7 minutes. Transfer fish to a plate.

Step 2

Combine steaming liquid, 2 cooked garlic cloves (discard remaining garlic), watercress, cooked celery, and olive oil in a blender, and puree until smooth. Add sugar, coriander, and remaining 1/2 teaspoon salt. Divide sauce among 4 shallow bowls. Top with fish, orange sections, and watercress.

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