A bright, citrusy recipe by Giada De Laurentiis, this Seared Cod with Tangerine and Arugula is perfect for a quick, healthy meal that’s simple to make, using fresh cod, juicy tangerines, crisp arugula, green olives, and aromatic oregano. This zesty Seared Cod with Tangerine and Arugula recipe is a light dinner that takes around 25 minutes to prepare and serves 4 people.

Recipe Ingredients

• 2 tangerines or small oranges
• ½ teaspoon chopped fresh oregano leaves
• ½ teaspoon Dijon mustard
• 2 tablespoons plus 4 teaspoons extra-virgin olive oil
• 1¼ teaspoons kosher salt
• 4 cups baby arugula
• ⅓ cup pitted green olives, halved
• 4 (6-ounce) skinless cod fillets
• ½ teaspoon freshly ground black pepper

How To Make Giada Seared Cod with Tangerine and Arugula

1. Prepare the Tangerine Zest and Juice: Zest both tangerines into a medium bowl, then set a strainer over the bowl to catch seeds or pulp as you add juice.
2. Cut the Tangerines: Cut off the tops and bottoms of each tangerine, stand them upright, and carefully slice away the rind with a sharp knife, following the curve of the fruit.
3. Segment and Juice the Tangerines: Over the strainer, use a paring knife to cut between the tangerine membranes, releasing the segments. Squeeze the membranes to release any remaining juice.
4. Make the Dressing Base: Add the chopped oregano, Dijon mustard, 4 teaspoons of olive oil, and ¼ teaspoon of salt to the zest and juice in the bowl. Whisk until combined.
5. Set Aside Dressing and Prepare Salad: Measure and set aside ¼ cup of the dressing, then add the tangerine segments, arugula, and green olives to the bowl with the remaining dressing.
6. Toss the Salad: Gently toss the tangerine segments, arugula, and olives in the dressing until evenly coated. Set the salad aside while you cook the cod.
7. Preheat Pan and Season the Cod: In a large pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Pat each cod fillet dry and season both sides with ¼ teaspoon of salt.
8. Sear the Cod Fillets: Place the fillets flesh side down in the heated pan. Let them cook undisturbed for 3 minutes or until they are golden brown and release easily from the pan.
9. Flip and Season with Pepper: Flip the cod fillets, then season the tops with freshly ground black pepper. Cook for another 3 minutes or until the fish is cooked through.
10. Plate and Serve: Transfer each fillet to a serving plate, drizzle with the reserved dressing, and add a generous spoonful of the tangerine and arugula salad on the side.

Recipe Tips

• Add a Tangy Twist: Try adding a splash of lemon juice to the dressing for an extra tangy kick that complements the sweetness of the tangerines without overpowering the dish’s citrusy balance.
• Swap the Fish: Cod works beautifully here, but you can easily swap it with halibut or tilapia. Each brings a unique flavor, so choose what fits your taste or pantry.
• Enhance with Herbs: For a bit of variety, add a few basil or thyme leaves to the salad. This simple change adds depth and freshness without altering the recipe’s Italian-inspired flavor.
• Try Mixed Greens: If arugula isn’t available, feel free to use baby spinach or a mixed greens blend. These greens provide a similar texture while adding their unique taste to the salad.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Pan-seared Branzino With Tomato and Capers
• Giada Broiled Salmon and Fennel Salad
• Giada Mussels, Clams, and Shrimp in Spicy Tomato Broth