Cod, lemon & olives

Tasty and healthy dish that does not require much effort. It turns out very juicy and aromatic, despite the fact that the cod in itself is enough dry fish. Help yourself!


2 lemons
½ small red onion, very thinly sliced ​​rings
1 teaspoon salt
½ cup green olives in brine (about 24), coarsely chopped
2 tablespoons of drained capers, chopped
1¼ cup olive oil
Freshly ground black pepper
June 8 oz. pieces of cod fillet
¼ teaspoon red pepper
¼ cup fresh parsley leaves

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 tsp. 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 ¾ cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 250°. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining ½ cup oil. Add chiles and turn fish to coat; season with salt. Roast fish until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.


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