Cod with Lemon, Green Olive, and Onion Relish
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1/4 cup fresh flat-leaf parsley leaves
- 2 lemons
- kosher salt, freshly ground pepper
- 2 tablespoons drained capers, chopped
- 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
- 1 1/4 cups olive oil, divided
- 8 (6-ounce) pieces skinless cod fillets
- 2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
- Carbohydrate 2 g(1%)
- Cholesterol 73 mg(24%)
- Fat 36 g(56%)
- Fiber 1 g(4%)
- Protein 31 g(61%)
- Saturated Fat 5 g(25%)
- Sodium 497 mg(21%)
- Calories 456
Preparation 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.
Preparation 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.
