Cod with Lemon, Green Olive, and Onion Relish

By danyell923

Ingredients

• lemons
• small red onion, very thinly sliced into rings
• kosher salt plus more
• Castelvetrano or other brined green olives (about 24), coarsely chopped
• drained capers, chopped
• olive oil, divided
• Freshly ground black pepper
• 6-oz. pieces skinless cod fillets
• dried red chiles, stemmed, or 1/4 tsp. crushed red pepper flakes
• fresh flat-leaf parsley leaves

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.

Combine onion and 1 tsp. salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and ¾ cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 250°. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining ½ cup oil. Add chiles and turn fish to coat; season with salt. Roast fish until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.

DO AHEAD: Relish (without parsley) can be made 1 day ahead. Keep chilled.