Cod With Lemon Green Olive And Onion Relish Recipes

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COD WITH LEMON, GREEN OLIVE, AND ONION RELISH



Cod with Lemon, Green Olive, and Onion Relish image

This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.

Provided by Amanda Hesser

Categories     Fish     Olive     Onion     Roast     Quick & Easy     Dinner     Lemon     Cod     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 10

2 lemons
1/2 small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped
2 tablespoons drained capers, chopped
1 1/4 cups olive oil, divided
Kosher salt, freshly ground pepper
8 (6-ounce) pieces skinless cod fillets
2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

  • Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
  • Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
  • Preheat oven to 250°F. Bring relish to room temperature.
  • Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
  • Transfer fish to a platter. Mix parsley into relish and spoon over fish.
  • Do Ahead
  • Relish (without parsley) can be made 1 day ahead. Keep chilled.

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  • Finely grate the zest from 2 of the lemons into a small bowl and set aside. Using a sharp knife slice the ends off of each of the lemons then cut the peel and white pith from the lemons; discard. Cut between the membranes to release the lemon segments into the bowl with the zest, discard the leftover membranes. Slice the remaining lemon in half and squeeze the juice into the bowl.
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  • Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
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