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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 2 Tbsp. (30 mL) of olive oil and brown shallot in it for 2 minutes.
Add leek, orange zest and lime juice. Salt and pepper. Simmer for 5 minutes. 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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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