No ImageCod with Tomato and Orange

Did you make it? Rate it!

  1. Steve Raw

    I thought this was just odd. Loved the idea of it, but when it came to eating it, it tastes aweful. The fish just doesnt’ work with the oranges and olives. Sorry!

  2. 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

  3. 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!!!

    xxxxxyyyyy

  4. 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.

  5. 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!

    xxxxxyyyyy

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