In a jar with a tight-fitting lid, add the orange extract, balsamic vinegar, honey, garlic, salt and pepper and mix with a small whisk or fork.
Add the extra-virgin olive oil, attach the lid to the bottle, and shake vigorously for about 2 minutes, or until the dressing has emulsified. Set aside.
Lightly season the cod fillets with salt and pepper.
Set up a dredging station by adding the flour in one medium-size bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan and a pinch of salt and pepper in a third medium bowl.
Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
In a large skillet, heat the olive oil over medium-high heat until just starting to smoke.
Add the fillets and cook until golden brown on each side, about 2 minutes per side, or until fish is flaky. Carefully remove from skillet.
Meanwhile, in a saucepan, heat 1 tablespoon olive oil over medium-high heat.
Add the shallots and zest (if using) and cook until soft, about 3 minutes.
Add the wine, vinegar and healthy pinch of salt and pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
Remove from heat and stir in the butter and orange extract. Stir until butter has melted and is incorporated.
Toss the spinach with the dressing and place servings onto individual plates. Top with shaved Parmesan cheese.
Place a cooked fillet on each plate and spoon a couple tablespoon over the top.
Serve passing extra sauce on the side.
Recipe by How To Feed A Loon
In a jar with a tight-fitting lid, add the orange extract, balsamic vinegar, honey, garlic, salt and pepper and mix with a small whisk or fork.
Add the extra-virgin olive oil, attach the lid to the bottle, and shake vigorously for about 2 minutes, or until the dressing has emulsified. Set aside.
Lightly season the cod fillets with salt and pepper.
Set up a dredging station by adding the flour in one medium-size bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan and a pinch of salt and pepper in a third medium bowl.
Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
In a large skillet, heat the olive oil over medium-high heat until just starting to smoke.
Add the fillets and cook until golden brown on each side, about 2 minutes per side, or until fish is flaky. Carefully remove from skillet.
Meanwhile, in a sauce pan, heat 1 tablespoon olive oil over medium-high heat.
Add the shallots and zest (if using) and cook until soft, about 3 minutes.
Add the wine, vinegar and healthy pinch of salt and pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
Remove from heat and stir in the butter and orange extract. Stir until butter has melted and is incorporated.
Toss the spinach with the dressing and place servings onto individual plates. Top with shaved Parmesan cheese.
Place a cooked fillet on each plate and spoon a couple tablespoon over the top.
Serve passing extra sauce on the side.
Recipe by How To Feed A Loon
