Tortilla-Crusted Cod Cakes

Ingredients

• 0.3 teaspoon pepper black
• 1.5 pounds cod fillet 
• 1  eggs 
• 1 bunch cilantro leaves fresh
• 1  jalapeño seeded finely chopped
• 1.5 teaspoons kosher salt 
• 4 tablespoons olive oil 
• 2  oranges peeled thinly sliced into circles
• 1 medium onion red
• 1 cup tortilla chips crushed finely (from 3 cups chips)

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 350 F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).
2. Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat.
3. Add the onion, cilantro stems, and jalapeo and cook until softened, 4 minutes. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips. Wipe out skillet.
4. Heat 1 tablespoon of the remaining oil over medium heat.
5. Add 4 cakes and cook until golden brown, 3 minutes on each side.
6. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes.
7. Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil.
8. Serve with the cakes. Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves.