Orange & Soy-Glazed Cod

with Barley, Vegetables & Marinated Persimmon

40 MIN

2 Servings

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600 Calories or Less

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From the Test Kitchen

In this vibrant dish, we’re combining sweet orange marmalade with savory soy sauce to create an irresistible glaze for flaky cod fillets—served over hearty barley studded with carrots, shishito peppers, and tangy marinated persimmon.
14 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
½ cup Pearled Barley
2 cloves Garlic
6 oz Carrots
1 Persimmon
3 oz Shishito Peppers
2 Tbsps Orange Marmalade
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
¼ cup Rice Flour
1 Tbsp Soy Sauce
¼ tsp Crushed Red Pepper Flakes
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to coat. Cover to keep warm.

2 Prepare the ingredients & marinate the persimmon

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. To make the glaze, in a bowl, combine the orange marmalade, soy sauce, and 1/4 cup of water. In a separate bowl, combine the diced persimmon and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Coat, cook & glaze the fish

Place the flour on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes, or until browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

5 Finish the barley & serve your dish

To the pot of cooked barley, add the cooked vegetables and marinated persimmon (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!