Cod with Tomato and Orange

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

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.

  • 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…

  • Sassy J

    I made this recipe this past weekend using red snapper and cod. Although it was an interesting combination–for me and my boyfriend the olives, tomatoe, fish, onion part was great–but the orange was an odd element. I would not make it again with the orange.

  • Nina Zimmermann

    Yum! I have tried this today and it was delicious! I had not expected the flavours to mix so well. Maybe I let it simmer a little too long – the orange segments were nearly dissolved and the orange taste was slightly too dominant. Still it was very good, and I will surely cook it again – maybe with a little less orange, but certainly not without. Thank you, Elise!

  • lydia

    Olives, orange and tomato — very Provencal! I love flavorful fish dishes like this. I’d even try it with salmon.

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