Honey Basalmic Cod with Mandarin Oranges

The first time I saw this recipe, I thought "Eww, sickly sweet." The second time, I thought "How do they make that tasty?" And five years or so later, I've tried it, with a few additions, and my husband liked it so much he wants me to make it for group dinner (for 12) instead of just the two of us. If I do that, I'll need to figure out how to scale things up. We'll see.

Honey Basalmic Cod with Mandarin Oranges

4-5 filets of cod, frozen
1 can mandarin oranges
1 orange's worth of juice

1 Tbsp orange marmalade
1 tsp dried thyme
1 tsp salt
1/2 tsp white pepper
1/2 tsp mustard powder
1 Tbsp honey
2 Tbsp melted butter or very light oil + extra to grease the baking sheet
1-2 Tbsp thick balsamic vinegar

+1 pack steamable butternut squash noodles
+1 pack steamable baby brussels sprouts

Preheat oven to 400 degrees, and line baking sheet with either a silicone baking mat or greased aluminum foil, so cod doesn't stick to it. Place cod on sheet.

If you have an orange, juice it.
In a bowl, mix all ingredients except cod, mandarin sections, and steamables packs, until blended. Spoon over frozen cod. Put in oven and bake for 22-25 minutes.

About 16 minutes out from done, stick butternut noodles pack in microwave. While it's cooking, open mandarin can. Rinse and drain 3 times to get the canned taste out, set aside.
When noodles finished, carefully remove package. Put in brussels sprouts pack and nuke.

Drain butternut noodles, add drained orange sections on top, reseal packet (if able).

When Brussels sprouts are done, plate the noodles & oranges, then open the sprouts and plate them, too. Fish will be done at this point, and you can carefully pull it out of the oven. Put cod chunks on noodles, spoon the sauce in the pan over the noodles.

Serve with a drizzle of balsamic over the Brussels sprouts, and it's ready to table. Serves 2-3