Cod Fillets With Orange and Cracked Green Olive Salsa

Ingredients

The Salsa

• 1 small navel orange
• 4 plum tomatoes, fresh, peeled, seeded, and chopped
• 2 tablespoons fresh orange juice
• 1/3 cup red onion, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 cup green olives, pitted Greek, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sweet Hungarian paprika
• 1 tablespoon caper, drained and finely chopped
• 2 teaspoons fresh marjoram or oregano

The Fish

• 4 cod fish fillets (6 ounces each) or other white-fleshed fish fillets such as halibut fillets or perch fillets
• salt & freshly ground black pepper
• 2 teaspoons lemon zest, finely chopped
• 2 teaspoons orange zest, finely chopped
• 2 tablespoons extra virgin olive oil

Directions

1. 1

   Salsa:.

2. 2

   Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 –inch dice.

3. 3

   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.

4. 4

   Fish:.

5. 5

   Preheat the oven to 375 degrees F.

6. 6

   Lightly grease a large shallow baking dish large enough to fit the fish in one layer.

7. 7

   Season the fish on both sides with salt and pepper to taste.

8. 8

   Place fish in the pan.

9. 9

   Sprinkle the fish with the lemon and orange zests.

10. 10

    Drizzle olive oil over the fish.

11. 11

    Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.

12. 12

    Remove to a platter, spoon salsa and any pan juices over, and serve.