Cod with Tomato and Orange

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

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


  • 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


1 Cook the onions: Heat the oil in a large saucepan over medium heat. Add the sliced onions and sauté for 5 minutes, until softened.

saute onions for cod tomato orange dinner

2 Add the olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer for 10 minutes.

add olives, oranges, tomatoes

3 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.

add cod fillets to tomato orange onion olive mixture cover and cook cod with tomatoes olives oranges

Sprinkle with dill to serve.

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  • 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!!!


  • 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!


  • 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!

  • 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

  • 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.

  • Cassie

    Not only a great fish soup recipe but also with pictures! :) Well done!

    I love having fish soup but I never dared trying making any myself, save for Japanese fish stock for miso soup.

    Do you think your soup could work without the tomatoes and using a cream base instead? I’ll give it a try and let you know.

    Thanks for the recipe :)

  • Janet

    This sounds delicious! Did you cook it in a cast iron pan?

  • lydia

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

  • 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!

  • 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.

  • 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…

  • 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.