Roasted cod with orange-olive relish
2
Points®
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
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment and coat with cooking spray.
2
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.
3
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.
4
Per serving (1 fillet and 1⁄2 cup relish)
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