Pan Roasted Cod with Peach and Mint Puree


  • 2 cod fillets (6-8 oz each) – can be substituted with halibut, sea bass or other white fish
  • 2 peaches (reserve a quarter of one with peel on, otherwise peeled and cored)
  • 3 springs of mint
  • ¼ cup orange juice
  • 2 T sugar
  • 1 T canola oil
  • Salt and pepper to taste

Preheat the oven to 400 degrees.

Begin with the puree – cut the peaches and one of the sprigs of mint in small pieces, combine in food processor with the orange juice, sugar, and salt & pepper to taste.

Lightly season the fish with salt and pepper.  Heat the oil on a stainless steel skillet over medium high heat.  Add the fish, presentation side down, cooking for 3 minutes.  Remove pan to oven for another 3-4 minutes.  Return to stove top and cook on the other side for 30 seconds.

Serve fish over peach puree, garnished with thinly sliced peaches and mint sprigs.  ENJOY!



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