2 servings; 10 min preparation; 20 min waiting; 10 min cooking time.
When I think about Valentine’s day, I prefer to think out of the box. The standard chocolate desserts and sweets just don’t cut it for me. So I came to the idea of a light and very unusual dinner. I was really surprised by the end result. If you a meat-and-potato person, you would probably not like the sweetness. But if you are a little adventurous and like to try different kinds of cuisines, you will love this dish as much as I do.
And for the record, I would make this special dinners every day of the year, not only on a chosen by someone day. Because if you care for someone, you should show it every day and cooking is one of the best ways to do that.
- 450 g of fresh cod filet (about two pieces of 225 g)
- 2 oranges, juice and zest
- 1 lemon, juice and zest
- 2 tbsp dill, chopped fine
- 2 tbsp pomegranate seeds
- 1 tsp light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp mild olive oil
- 1 tsp ground fennel powder
- 1/2 tsp cornstarch
- salt and pepper
If the filet of cod are to big, cut them in half. Zest and squeeze the two oranges and the lemon. Chop the dill fine. Divide the juice of the oranges and the dill in two even parts.
Make a marinade using the zest and juice of 1 lemon, the zest and juice of 1 orange zest, 1 tbsp chopped dill, 1 tbsp pomegranate seeds, ground fennel powder and 1 tbsp olive oil. Put the cod fillets in a casserole and cover with the marinade. Season with salt and pepper. Leave aside to marinade for 20 min.
Take the fillets from the marinade. Don’t throw the marinade away, we will use it for the sauce. Sear the fillets on both sides on a high heat until golden brown. It will take 4 min per side. In the mean time make the sauce.
Melt the butter in a sauce pan. Add the cornstarch and stir well until it dissolves. Add the marinade that you used for the fish and 1 tsp brown sugar. Add the rest of the orange juice, pomegranate seeds and dill. Bring to the boil and let it simmer until it gets thicker. Enjoy!