Cod Fillets With Orange and Cracked Green Olive Salsa
photo by threeovens
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
The Salsa
- 1 small navel orange
- 4 plum tomatoes, fresh, peeled, seeded, and chopped
- 2 tablespoons fresh orange juice
- 1⁄3 cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup green olives, pitted Greek, finely chopped
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon sweet Hungarian paprika
- 1 tablespoon capers, drained and finely chopped
- 2 teaspoons fresh marjoram or 2 teaspoons oregano
-
The Fish
- 4 4 other white-fleshed fish fillets such as halibut fillets or 4 perch fillets
- salt & freshly ground black pepper
- 2 teaspoons lemon zest, finely chopped
- 2 teaspoons orange zest, finely chopped
- 2 tablespoons extra virgin olive oil
directions
-
Salsa:
- 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.
- 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.
-
Fish:
- Preheat the oven to 375 degrees F.
- Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
- Season the fish on both sides with salt and pepper to taste.
- Place fish in the pan.
- Sprinkle the fish with the lemon and orange zests.
- Drizzle olive oil over the fish.
- Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
- Remove to a platter, spoon salsa and any pan juices over, and serve.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana