Roasted cod with orange-olive relish
2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Versatile cod is the perfect canvas for this bold topping that hits all the right notes: sweet, salty, crunchy, tangy, and briny. If you can’t find
Castelvetrano olives, use pitted Manzanilla ones instead.
Ingredients
Cooking spray
5 spray(s)
Uncooked Atlantic cod
24 oz, 4 fillets, 6 oz each
Table salt
¾ tsp(s), divided
Black pepper
¼ tsp(s)
Olive oil
1 tbsp(s)
Red onion
¼ cup(s), sliced, very thinly sliced
Orange
2 medium
Castelvetrano whole olives
12 olive(s), pitted and coarsely chopped
Fresh parsley
¼ cup(s), torn leaves