Cod Fillets With Orange and Cracked Green Olive Salsa

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“This is exquisitely delicious! Based on a recipe from Diane Kochilas’ Against the Grain cookbook. She says, “Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails.” Cooking time includes the 1 hour the salsa chills in the 'fridge.”
1hr 25mins

Ingredients Nutrition


  1. Salsa:
  2. Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 –inch dice.
  3. In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
  4. Fish:
  5. Preheat the oven to 375 degrees F.
  6. Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
  7. Season the fish on both sides with salt and pepper to taste.
  8. Place fish in the pan.
  9. Sprinkle the fish with the lemon and orange zests.
  10. Drizzle olive oil over the fish.
  11. Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
  12. Remove to a platter, spoon salsa and any pan juices over, and serve.

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