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Orange and Walnut Cod Recipe
|Cod fillets||16 Ounce, skinned (4 Pieces, 4 Ounce / 100 Gram Each)|
|Oranges||2 (Use Rind And Juice, Reserve 4 Thin Orange Slices)|
|Fresh breadcrumbs||3 Ounce (75 Gram)|
|Chopped walnuts||2 Ounce (50 Gram)|
|Egg||1 (Size 3)|
|Cornflour||5 Milliliter (1 Teaspoon)|
|Sugar||5 Milliliter (1 Teaspoon)|
Calories 314 Calories from Fat 111
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 101.6 mg
Sodium 322.8 mg13.4%
Total Carbohydrates 24 g8%
Dietary Fiber 4 g16%
Sugars 9.5 g
Protein 26 g53%
Vitamin A 5.9% Vitamin C 61.7%
Calcium 10.4% Iron 11.7%
*Based on a 2000 Calorie diet
Wash the cod fillets, and check that there are no bones still visible.
Combine the rind and juice of one orange, breadcrumbs, walnuts, and seasoning and bind together using a beaten egg.
Spread a tablespooon of the stuffing over the skinned side of each of the fillets and roll up.
Place in a 1 litre (2pt) casserole dish.
Blend the cornflour, sugar and juice of one orange together and heat in a small pan until clear and thick.
Pour over the stuffed fillets, and place a slice of orange on each one.
Cover with a lid or tin foil and bake in a moderate oven on the second shelf for thirty minutes.