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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Extra flavorful and extremely low in fat and calories —jenniferw
Ingredients
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2 sprigs
rosemary
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1
organic orange
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4
cod fillet (each about 200 grams)
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1 pinch
salt
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1 pinch
pepper
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1 tablespoon
canola oil
Directions
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Rinse rosemary and shake dry. Cut 1 sprig into 4 pieces; pluck remaining rosemary and finely chop.
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Rinse orange, wipe dry and cut 8 thin slices out of the middle (save the rest for another use).
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Rinse cod fillets and pat dry. Season with salt, pepper and chopped rosemary.
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Lay 1 piece rosemary and 2 orange slices on each of the fish fillets. Secure with kitchen twine.
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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.
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