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Author Notes: Extra flavorful and extremely low in fat and calories —jenniferw
- 2 sprigs rosemary
- 1 organic orange
- 4 cod fillet (each about 200 grams)
- 1 tablespoon canola oil
- Rinse rosemary and shake dry. Cut 1 sprig into 4 pieces; pluck remaining rosemary and finely chop.
- Rinse orange, wipe dry and cut 8 thin slices out of the middle (save the rest for another use).
- Rinse cod fillets and pat dry. Season with salt, pepper and chopped rosemary.
- Lay 1 piece rosemary and 2 orange slices on each of the fish fillets. Secure with kitchen twine.
- Coat an aluminum tray with the oil. Put fish bundles on a hot grill and cook on each side for 4-5 minutes. Serve immediately.