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
4 spray(s)
Uncooked Atlantic cod
24 oz, (4 [6-oz] fillets)
Kosher salt
¾ tsp, divided
Black pepper
¼ tsp
Olive oil
1 Tbsp
Red onion
¼ cup(s), chopped, very thinly sliced
Orange
2 medium
Castelvetrano olives
12 olive(s), pitted and coarsely chopped
Fresh parsley
¼ cup(s), 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
Serving size: 1 fillet and 1⁄2 cup relish
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.