• 4 cod fillets
  • 2 oranges
  • 45 ml (3 tbsp) olive oil
  • 1 shallot, minced
  • 1/2 package of sliced leeks
  • Juice of 1 lime
  • Salt and freshly ground pepper to taste
LeeksFind our bag in yourlocal grocery store


  • Using a zester or a paring knife, peel zest (coloured part of peel) from oranges and mince. Set aside.
  • With a small knife, remove pith, separate into segments and remove membranes. Set aside. In a skillet, heat 30 ml (2 tbsp) of olive oil and brown shallot in it for 2 minutes. Add leeks, orange zest and lime juice. Salt and pepper. Simmer for 5 minutes then add orange segments. Keep warm.
  • In a non-stick skillet, heat remaining olive oil and brown cod fillets 3 minutes on one side and 2 minutes on the other or until flesh is opaque. Salt and pepper. Before serving, top each fillet with orange-leek mixture.

Chef's notes