Cod Fillets with Orange and Cracked Green Olive Salsa

Name: Cod Fillets with Orange and Cracked Green Olive Salsa
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 small navel orange; 4 plum tomatoes; 2 tbsp fresh orange juice; 0.333 cup red onion; 2 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 0.5 cup green olives; 0.5 tsp ground coriander; 0.5 tsp sweet Hungarian paprika; 1 tbsp capers; 2 tsp fresh marjoram; 4 other white-fleshed fish fillets such as halibut fillets; salt & freshly ground black pepper; 2 tsp lemon zest; 2 tsp orange zest; 2 tbsp extra virgin olive oil

Fish, navel orange and orange juice baked in the oven and spiced with paprika for a Moroccan dish. Finish with lemon and orange zests.

1 hr 25 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 65 min · 85 min total
Difficulty: medium

1
Salsa:. Zest the orange and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 –inch dice.
2
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.
3
Fish:. Preheat the oven to 375 degrees F. Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
4
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.
5
Drizzle olive oil over the fish. Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
12 min
6
Remove to a platter, spoon salsa and any pan juices over, and serve.