Foil-Baked Cod with Oranges, Scallions + Ginger

Foil-Baked Cod with Oranges, Scallions + Ginger

Two more days! I'm on Day 28 of my Whole30! I can see the light at the end of the tunnel, and I'm excited to share a couple non-scale victories I've had this month. 

The first time I did Whole30, I hardly left the house around mealtimes. I was so afraid of caving while out to dinner or at a potluck. I managed to hold to my eating plan, but avoiding social gatherings was hardly a habit I wanted to start. This time around, I worked on eating better while out and about, choosing foods that would nourish my body rather than consuming everything in sight simply because it was there. I enjoyed a girls' night out, church picnic (with a spread of mac and cheese and fried chicken I successfully resisted), baby shower and date night. A few years ago, I would have either given in completely during one or all of those events, or I just would have stayed home. Learning to be thoughtful and intentional about my food choices when I'm not in my own kitchen has always been a challenge for me, but I'm happy to say there's been progress.

I've also seen my clean-eating recipe repertoire increase. There are a handful of meals I end up making only while I'm doing an official Whole30, but this month, I tried to find more recipes I enjoyed enough to make regularly (and were husband approved). Among the winners were Korean Beef Noodle Bowls (recipe note: I cut down the red pepper flakes) and Slow Cooker Chicken Tacos from Against All Grain. My husband and I also enjoyed Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions from the Whole30 bookCinnamon Beef Stew from Well Fed, and a handful of my own creations, including this recipe for Foil-Baked Cod with Oranges, Scallions + Ginger. 

This dish was inspired by Against All Grain's Lemon-Basil Sea Bass en Papillote (another recipe that will be repeated in my kitchen). My variation uses cod, a mild-tasting fish with a delicate texture. Oranges provide a hint of sweetness, complemented by sharp, bright flavors of scallions and ginger. And the best part? When you're done, toss the foil in the trash for easy cleanup!

What are some of your favorite clean-eating recipes? I'd love to hear your suggestions!

Foil-Baked Cod with Oranges, Scallions + Ginger
Foil-Baked Cod with Oranges, Scallions + Ginger
Foil-Baked Cod with Oranges, Scallions + Ginger
Foil-Baked Cod with Oranges, Scallions + Ginger
Foil-Baked Cod with Oranges, Scallions + Ginger
Foil-Baked Cod with Oranges, Scallions + Ginger

Foil-Baked Cod with Oranges, Scallions + Ginger
Yields 4 servings

4 (6 ounce) cod fillets (I recommend checking out the fish from Sitka Salmon Shares)
1 cup chopped scallions, plus more for garnish
2 Tablespoons coconut aminos (or low-sodium soy sauce)
2 Tablespoons toasted sesame oil*
1 Tablespoon finely minced fresh ginger
Zest and juice of 1 orange
4 oranges, peeled and sliced
Salt and pepper

Preheat the oven to 450 degrees. Lay out 4 large sheets of heavy-duty aluminum foil. Place one cod fillet on each of the sheets of foil. Season with salt and pepper. 

In a medium bowl, mix together the scallions, coconut aminos, sesame oil, ginger, and the zest and juice of 1 orange. Pour on top of the cod fillets, distributing the dressing evenly between the four pieces of fish. 

Top each fillet with a 3-4 orange slices. Fold the ends of the foil together tightly, making sure the packets are completely sealed. Place them on a baking sheet. 

Bake the cod until for 12-14 minutes, or until the fish is opaque and easily flakes apart. Remove the packets from the oven, and let them rest for about 5 minutes. Season with additional salt and pepper to taste. Garnish with a few fresh scallion pieces. Serve and enjoy! 

*If you want to avoid seed oils as per Whole30 recommendations, use olive oil instead of toasted sesame oil. 

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