Cod with Tomato and Orange

Cod fillets cooked in onions, green olives, tomatoes and orange slices.

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Photography Credit: Elise Bauer

Tomatoes, onions, green olives and oranges is a classic combination in Spanish cuisine and works well with fish or chicken. With fish, this dish cooks up in minutes, making it perfect for an easy midweek meal.

The inspiration for this recipe comes from a recipe using halibut that we found in Real Simple magazine. We used cod instead and loved it!

For me, it was reminiscent of our favorite fish stew and was just as good the next day.

Cod with Tomato and Orange Recipe

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  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6

Ingredients

  • 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 cod fillets (or any firm white fish), cut into 2-inch pieces
  • 1/4 cup of fresh dill, chopped, or 1 Tbsp dried dill

Method

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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 12 Comments

  • 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.

  • Guy

    I loved this recipes. What style would you call this? It seems to have a little Mediterranean Spain feel?

    It does, doesn’t it? With the orange zest that gives it a Spanish touch. ~Elise

  • Lois

    What a delicious dish. Me and my boyfriend just bought some ling and didn’t know what to do with it… but you came to the rescue! We didn’t add the dill at the end I’m afraid-as we didn’t have any. I found the olives really really complimentary to the dish. The orange segments had dissolved by the time of serving but there was a distinct orange/zesty taste. Very tasty, a lot of complimentary flavours combined. Also very simple! Thankyou!!!

  • Naomi

    Great recipe w/ a few minor changes…I omitted the oranges (per previous feedback) and only added 2 tsp. of orange zest and it was good…I can’t imagine two full oranges in the recipe. In addition, next time I’ll cut the amount of olives in half, as they can be a bit salty.

  • Rosie

    Hi Elise, this is the first recipe I’ve made from your site since discovering it a little over a month ago and it didn’t disappoint. With the exception of the addition of fresh dill at the end, I followed it to the letter. We served it over jasmine rice cooked in coconut milk; it was a great counterbalance to the bright flavors in the stew. Just what we needed on this dreary, rainy Monday. Thank you!

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Ling Cod Tomato OrangeCod with Tomato and Orange