Sarah Hauser's recipe takes first runner-up in our 2016 member's recipe contest. Her recipe is a reminder that citrus is a perfect complement to great wild fish!
4 (6-ounce) cod fillets
1 cup chopped scallions
2 tablespoons coconut aminos or low-sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, finely minced
Zest and juice of 1 orange
4 oranges, peeled and sliced
Salt and pepper
Preheat oven to 450 degrees. Tear off 4 large sheets of heavy-duty aluminum foil. Place one cod fillet on each of the foil sheets. Season fish 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 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. Serve and enjoy!