Orange & Soy-Glazed Cod with Barley, Vegetables & Marinated Persimmon

Orange & Soy-Glazed Cod

with Barley, Vegetables & Marinated Persimmon

40 MIN
2 Servings
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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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    Wellness Details

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    fresh
    ingredients
    Orange & Soy-Glazed Cod with Barley, Vegetables & Marinated Persimmon
    Title
    • 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
    Cook the barley
    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.

    Prepare the ingredients & marinate the persimmon
    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. 

    Cook the vegetables
    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.

    Coat, cook & glaze the fish
    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.

    Finish the barley & serve your dish
    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!

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    Cook the barley
    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. 

    Prepare the ingredients & marinate the persimmon
    Cook the vegetables
    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.

    Coat, cook & glaze the fish
    Finish the barley & serve your dish
    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!

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