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
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup green olives, pitted and halved
- 2 tablespoons grated orange zest
- 1 medium navel orange, peeled, segmented, membranes removed
- 1 28-oz can diced tomatoes, undrained
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds cod fillets (or any firm white fish), cut into 2-inch pieces
- 1/4 cup of fresh dill, chopped, or 1 tablespoon dried dill
Cook the onions:
Heat the oil in a large saucepan over medium heat. Add the sliced 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.
Add the fish:
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 to serve.