Cod Fillets With Orange And Cracked Green Olive Sal

Name: Cod Fillets With Orange And Cracked Green Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: The Salsa, 1 small navel orange, 4 plum tomatoes, fresh, peeled, seeded, and chopped, 2 tablespoons fresh orange juice, and more.

Yes, Cod Fillets With Orange And Cracked Green Olive Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cod Fillets With Orange And Cracked Green Olive Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions