Roasted Cod with Orange-Olive Relish
Uncooked Atlantic cod
24 oz, 4 fillets, 6 oz each
¾ tsp(s), divided
Uncooked red onion(s)
¼ cup(s), sliced, very thinly sliced
Castelvetrano whole olives
12 olive(s), pitted and coarsely chopped
¼ cup(s), torn leaves
- Preheat the oven to 425°F. Line a sheet pan with parchment and coat with cooking spray.
- Arrange the fish on the pan and season with 1⁄2 tsp salt and the black pepper. Drizzle the oil over the fish. Roast until the fish flakes easily with a fork, 8 to 10 minutes.
- Meanwhile, place the onion in a strainer and rinse with cold water. Drain well. Using a sharp paring knife, cut the peel and white pith from the oranges. Working over a medium bowl, cut between the membranes to release the orange sections and squeeze the juice from the membranes. Add the onion, olives, parsley, and remaining 1⁄4 tsp salt to the bowl. Serve the fish with the relish.
- Per serving (1 fillet and 1⁄2 cup relish)