Roasted Cod with Orange-Olive Relish

2
Point(s)
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)

Uncooked red onion(s)

¼ cup(s), sliced, very thinly sliced

Orange(s)

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)