ALMOND CRUSTED COD WITH ORANGE SAUCE ENJOY DAN:

      ALMOND CRUSTED COD WITH ORANGE SAUCE by CHEF DAN:

Serves 4

ARUGULA SALAD WITH ORANGE VINAIGRETTE:

1-(10 Oz) package arugula

2-teaspoons EACH orange juice, & honey

1-garlic clove, smashed

1/2-teaspoon EACH kosher salt & freshly ground black pepper

3 tablespoon olive oil

Fresh parmesan cheese, shaved

ALMOND CRUSTED COD:

2-pounds cod cut into 4-2inch thick pieces

1/2-cup all-purpose flour

Salt & fresh ground black pepper

2-eggs

1-cup almonds, placed in food processor and chopped

1-cup Panko

1/4-cup parmesan cheese

3 tablespoons olive oil

ORANGE SAUCE:

1-tablespoon olive oil

1/2-onion, finely chopped

Zest of 1 orange

1/2-cup white wine

1-teaspoon turmeric

2-teaspoons EACH white wine vinegar, & orange juice

3-teaspoons butter

ORANGE VINAIGRETTE:

1.    In a Mason jar add all ingredients & shake like blazes for 2 minutes.

ALMOND CRUSTED COD:

1.    Season cod with salt and pepper.

2.    In a bowl add flour and eggs with 1 tablespoon water blend with a fork.

3.    In another bowl add the almonds, Panko, mix well.

4.    In the third bowl, add Parmesan and a pinch of salt and pepper.

5.    Coat each fillet with flour, shaking off excess, then dip in the almond mixture.

6.    Cover with Parmesan cheese and salt& pepper.

7.    Let rest 5 minutes while heating the oil.

8.    In a skillet heat oil over medium-high heat & when sizzling.

9.    Add fillets & cook until golden brown about 2 minutes, remove from skillet.

ORANGE SAUCE:

1.    Heat 1 tablespoon oil over medium-high heat & when sizzling.

2.    Add onion, & zest & sauté for 3 minutes.

3.    Add wine, vinegar, & turmeric + S.&. P reduce heat & simmer for 5 minutes.

4.    Remove from heat & stir in butter and orange juice, stir until reduced.

THE FISH:

1.    Toss arugula with dressing and place onto plates, topping with Parmesan.

2.    Place fillet on to each palate & spoon some sauce over the top.

3.    Serve extra sauce on the side.

ENJOY DAN:                                                COOK WITH SOUL EAT WITH PLEASURE: