- 4 boneless, skinless cod fillets (5 oz. each)
- 4 tablespoons olive oil
- 1 head radicchio, torn
- 2 oranges, 1 segmented, 1 zested and juiced
- 3 tablespoons flat-leaf parsley leaves
On rimmed baking sheet, brush cod with 2 tbsp. oil; season. Roast at 400 degrees until flaky, about 7 minutes. In bowl, toss radicchio, orange segments, zest and juice, 2 tbsp. parsley and 2 tbsp. oil; season. Top with cod and 1 tbsp. parsley.