Mediterranean Cod with Orange, Capers and Olives
This delightful recipe came from Epicurious. It pairs
cod with fresh orange, tomato, Kalamata olives and capers. It's a perfect and
simple Mediterranean fish recipe. Please read my Cook's Tips
following the recipe and learn about substituting dry
herbs for fresh herbs.
Baked
Cod with Orange, Caper & Olive Sauce
1 orange
1/2 cup finely chopped seeded plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoons
fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted Kalamata
olives ( or other brine-cured black olives)
1 tablespoon capers, drained and
chopped
1 teaspoon fresh rosemary, chopped
Non
stick spray
4 - 6 ounce cod fillets
Preheat the oven to 500 degrees.
Using a vegetable peeler, remove the peel and white pith from the orange. Cut twenty 2 inch long x 1/8 inch wide strips from the orange peel and reserve. Chop the orange and place in a small bowl. Add the chopped tomato, orange juice, minced red onion, fresh lemon juice, olive oil, olives, capers and rosemary. Stir to blend. Salt to taste.
Lightly
spray a cooking dish with non stick spray. Arrange cod in the dish and sprinkle
orange strips over fish. Salt and pepper fish. Bake fish about 10 minutes, until
opaque. Spoon sauce over fish.
Serves 4
Cook's
Tips: I don't know that the orange strips on top of the fish added anything.
I ended up taking them off. This sauce is also very runny. I would use less orange
juice, lemon juice and olive oil. (cut them in equal amounts). You can use any
type of tomatoes you have but if they're extra juicy don't use the seeds or insides.
The original recipe doesn't call for salt in the sauce, but I think it needs it.
Remember you're using olives and capers so don't add salt until you've tasted
the finished sauce.
Click
here to print this recipe
Substitute
dry herbs for fresh herbs. You can substitute one teaspoon of dry herbs
for one tablespoon of fresh. This is about a one to three ratio.
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