Name: Cod With Lemon, Green Olive, and Onion Relish
Yield: 8 servings
Ingredients: 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

Slowroasted cod with green olives and onion relish in olive oil on a white plate.

Cod with Lemon, Green Olive, and Onion RelishGentl & Hyers

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

Recipe information

Yield
8 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Preheat oven to 250°F. Bring relish to room temperature.
Step 4
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.
Step 5
Transfer fish to a platter. Mix parsley into relish and spoon over fish.
Do Ahead
Step 6
Relish (without parsley) can be made 1 day ahead. Keep chilled.

TagsCod Fish Seafood Olive Castelvetrano Olive Red Onion Onion Root Vegetable Vegetable Main Dinner Dairy Free Gluten Free Nut Free Easy Weeknight Meals Roast Winter Bon Appétit

Recipe notes

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