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.

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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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