Ling Cod with Tomato and Orange

We recently found this recipe using halibut in Real Simple magazine and decided to give it a go, but with ling cod instead. Mom and I loved it, dad wasn’t so sure. For me, it was reminiscent of our favorite fish stew and was just as good the next day.

Ling Cod with Tomato and Orange Recipe

  • Yield: Serves 4-6.


  • 1 Tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 cup green olives, pitted and halved
  • 2 Tbsp grated orange zest
  • 2 medium navel oranges, peeled, segmented, membranes removed
  • 1 28-oz can diced tomatoes, undrained
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 lbs ling cod or cod fillets, cut into 2-inch pieces
  • 1/4 cup of fresh dill, chopped, or 1 Tbsp dried dill


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1 Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes, until softened. Add the olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer for 10 minutes.

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2 Add the fish to the pan. Spoon sauce over the fish. Cover and cook for an additional 7 minutes, until the fish is just cooked through. Sprinkle with dill and serve.

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Showing 4 of 19 Comments

  • Martine la banlieusarde

    This looks sooooo delicious! You almost make me crave for fish, and it’s only breakfast time ;-)

  • house wren

    Hi Elise.

    I just want to remind your readers that overfishing is an environmental problem whose solution is in people’s hands every time they buy seafood. Here is some helpful information from the Monterey Bay Aquarium that you might want to include with this recipe:

    If you choose to use Halibut, be sure to buy wild-caught Pacific Halibut, not trawl-caught Atlantic Halibut.

    When is comes to Cod, the only sustainable harvest comes from hook-and-line catch Pacific Cod and hook-and-line Sablefish/Black Cod.

    More excellent consumer information on the impact of over fishing and what fish to avoid and which varieties to eat can be found on the Monteray Bay Aquarium web site. They also have an excellent pocket guide there that you can print out and keep in your purse to refer to at the supermarket or restaurant.

  • Garrett

    I am usually wary of fish, especially fish stews. They and I have a rocky history. Plus, it’s harder to get REALLY fresh fish here in the Sac area, rather than in SF (where they just have to walk down the street. i hope they appreciate it).

  • beckiwithani

    Welcome back!

    This recipe looks wonderful. Do you think it would work with lemon zest and maybe just a little bit of lemon instead of the orange zest and navel oranges? I think I’ll try it and see…

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