Tortilla-Crusted Cod Cakes

1. 1

   Heat oven to 350u00b0 F.

2. 2

   Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).

3. 3

   Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeno and cook until softened, 4 minutes.

4. 4

   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.

5. 5

   Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.

6. 6

   Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

7. 7

   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.

* Per serving · 4 servings · Values may vary.