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Mediterranean · Main
Cod with Orange and Green Olive Salsa
Cod fillets baked with citrus zest and topped with a cool, briny salsa of orange, plum tomato, cracked green olives, capers and coriander seed. A Moroccan-leaning pairing of orange and olive that keeps the fish moist and bright.
- YieldServes 4
- Hands-on40 min
- Total1 h 20 min
- Difficulty
Ingredients
Salsa
- 1small navel orange, zested (reserve the zest for the fish), peeled, pith removed, cut into 6 mm dice
- 4fresh plum tomatoes, peeled, seeded and chopped
- 2 tbspfresh orange juice
- 50 gred onion, finely chopped (about 1/3 cup)
- 2 tbspfresh lemon juice, strained
- 2 tbspextra virgin olive oil
- 75 gGreek cracked green olives, pitted and finely chopped (about 1/2 cup)
- ½ tspcoriander seeds, crushed
- ½ tspsmoked Hungarian paprika or sweet paprika
- 1 tbspcapers, drained and finely chopped
- 2 tspfresh marjoram or oregano, chopped
Fish
- 4cod fillets, or other white-fleshed fish such as halibut or perch, 170 g (6 oz) each
- to tastesalt
- to tasteblack pepper, freshly ground
- 2 tsplemon zest, finely chopped
- 2 tsporange zest, finely chopped, from the salsa orange
- 2 tbspextra virgin olive oil
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