Cod Fillets With Orange And Cracked Green Olive Salsa Recipe

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.

No additional tips available.

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

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.

Cod Fillets With Orange And Cracked Green Olive Salsa

How did you like this recipe?

Frequently Asked Questions