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Cod with Lemon, Green Olive, and Onion Relish Recipe

   
 

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     Cod with Lemon, Green Olive, and Onion Relish

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
2 lemons
½ small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
½ cup Castelvetrano or other brined green olives (about 24), coarsely chopped
2 tablespoons drained capers, chopped
1¼ cups olive oil, divided
Freshly ground black pepper
8 6-oz. pieces skinless cod fillets
2 dried red chiles, stemmed, or ¼ tsp. crushed red pepper flakes
 
¼ cup fresh flat-leaf parsley leaves

Instructions
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.
Nutritional Information Calories (kcal) 480 Fat (g) 39 Saturated Fat (g) 5 Cholesterol (mg) 75 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 31 Sodium (mg) 800


Originally Submitted
11/28/2013





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