EasyPeasy Entree HEALTH/WELLNESS Pescatarian

Cod & Clementine Parsley Sauce

Cod & Clementine Parsley Sauce 3

Cod & Clementine Parsley Sauce is going to be a winter staple fish dish going forward. It is an all-time favorite fish on the Bleuberet dinner table, and with a beautiful bowl of winter Clementines in the fruit bowl sitting nearby, it became a why not try it moment. Oranges are the typical fruit for a sauce like this, but clementines have a slightly tangier taste and are not quite so sweet as a result. Cod is so mild that it is a backdrop type of food that takes well to a variety of flavors.

Fish should not smell bad fishy.

I am sorry for reiterating this every time I make a fish recipe, so those who are regular readers can skip ahead.

There are types of fish that have a slight fish odor – oily fish can have a slight scent. BUT, fish should never smell bad fishy and if it does, it means it has gone off. Trust your eyes regarding the fish’s freshness, and mainly trust your nose. If the fish smells slightly of “fish” then it is probably still good, but if it smells like a strong stench, it is probably not very fresh anymore.

When I go to a fish store, I ask what came in THAT day. And whatever it is that came in that morning, is what I will buy. If the fish is being cooked that night, I put it in the fridge, but if it is getting cooked more than 24 hours later, it goes into the freezer. Make sure the fish is wrapped well and place it towards the back of the fridge. It does not hurt to put it in a plastic bag and then set it on top of a bowl of ice.

To rid a normal, mild fishy scent, Epicurious recommends a milk soaking technique. Let me know if you try it.

If you cannot get fresh fish, get frozen. It is flash frozen most of the time and that means it was probably frozen on the boat or in even a shorter time period than it took to get to the fishmonger.


Fennel is a love it or hate it flavor. It is the plant from which anise comes, which in essence means licorice. When fresh, either the bulb or the fronds, it is not as pronounced as licorice. So, unless you absolutely abhor licorice flavored anything, give fresh fennel a chance. If you really do not like it, you can make the recipe with extra carrots or add a few parsnips, and it will still be quite good.

Cod & Clementine Parsley Sauce

Two part cooking.

This recipe is relatively easy, but does require an extra step with the cooking. Carrots and fennel are root vegetables and are a bit on the hard side. By cooking them in wine for 25-30 minutes before adding the fish, they will be softer and ready at the same time as the fish.

Cooked through vs still swimming.

Confession – I am not a sushi eater. I do not like raw fish. Love raw oysters, but cannot get beyond the cucumber or avocado rolls in a Japanese restaurant. This brings me to the texture of cooked fish. There is a lot of argument out there in the chef world. Salmon is the ultimate culprit in fish that arrives “still swimming’ on my plate in most restaurants. Maybe I am in the wrong on how to cook a piece of fish, but I do not like the texture of undercooked fish (cured and ceviche aside).

Fatty or oily fish, like salmon, tends to stay together when cooked to a medium well point. White, flaky fish can separate. And that is what happened to the cod. The sections of the fish were really thick and took a little while to cook through. As a result they separated more than some other fish might. The bottom line here is, you should cook fish to how you like to eat it. I would have loved if my fish had held together better, but I let it go a couple of minutes longer and it flaked apart.

Adaptable recipe.

One of the best things about a fish recipe is that it can be universal. The sauce is one that can go on almost any type of fish or shellfish (although I seldom put anything other than butter on my lobster). Cooking times of fish vary depending on the type of fish and the thickness of the fish.

Other fish recipes to try:

Red Snapper with Orange Sauce from Taste of Home
Orange Butter Sauce (Beurre Blanc) for Seafood by Elise Bauer from Simply Recipes
Roasted Fish by Tyler Florence from The Food Network

Cod & Clementine Parsley Sauce

Serves: 4
Prep Time: 20 min Cooking Time: 45 min


  • 24 oz/680g cod (or fish of choice)
  • 3 carrots, sliced in 1/4"/.6cm rounds
  • 1 fennel bulb, outer layer removed, sliced thinly
  • 6 floz/170ml rosé wine
  • 2 floz/60ml EVOO (olive oil)
  • 2 ripe clementine or mandarin oranges
  • 1 bunch parsley
  • salt and pepper to taste



Preheat oven to 350°F/170°C.


Slice carrots and fennel. Arrange in the bottom of an ovenproof baking dish that is big enough to accommodate the fish as well.


Pour rosè wine over the vegetables.


Place in oven and bake for 25-30 minutes or until the vegetables start to soften.


When the vegetables are beginning to soften, remove the dish from the oven and arrange fish with some of the vegetables over the top of it.


Spoon a few spoonfuls of the wine over the fish. Season with salt and pepper and return to the oven to cook for 12-15 minutes (adjust this time based on the thickness, type and degree to which YOU want the fish to be cooked).


Prepare the Clementine/Parsley Sauce while the fish is cooking.


Remove the end of the stems and chop the parsley to a fine chop or chop in a food processor.


Squeeze the juice from the clementines and add to oil in a small saucepan.


Add the chopped parsley and heat through.


When the fish is done, drain the wine into the clementine/parsley sauce. Reheat and reduce a bit.


Pour back over the fish either in the baking dish or on individual portions.

Cod & Clementine Parsley Sauce IG

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