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Cod with Lemon, Green Olive, and Onion Relish

Cod with Lemon, Green Olive, and Onion Relish

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.


  • ½ small red onion, very thinly sliced into rings
  • 1 teaspoon kosher salt plus more
  • ½ cup Castelvetrano or other brined green olives (about 24), coarsely chopped
  • 2 tablespoons drained capers, chopped
  • 1¼ cups olive oil, divided
  • Freshly ground black pepper
  • 8 6-oz. pieces skinless cod fillets
  • 2 dried red chiles, stemmed, or ¼ tsp. crushed red pepper flakes
  • ¼ cup fresh flat-leaf parsley leaves

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 480 Fat (g) 39 Saturated Fat (g) 5 Cholesterol (mg) 75 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 31 Sodium (mg) 800Reviews SectionThis recipe is pretty damn delicious. It calls for about 10000% more oil than I personally I liked or feel was needed, but overall--would definitely make again. Some changes I made: no olives (apologies to all the olive lovers out there--I am not in your faction), extra lemon juice to cut the olive oil, cutting the olive oil in half if not more, and adding avocados and grape tomatoes to relish before digging in. I served this over a bed of couscous with Persian cucumbers and lemon and yes, I really did feel a bit like a genius.Alexandra VargasCalifornia01/24/19

2 tablespoons olive oil
2 small onion, halved and slivered
2 small red bell pepper, seeded and diced
2 cloves garlic, minced
1 dash allspice
salt and pepper
1/2 cup pitted black olives, chopped
3 tablespoons parsley, chopped
2 tablespoons lemon juice
1 pound cod

Preheat the oven to 425 degrees F. Heat the oil in a non-stick skillet over low heat.

Saute the onion for 5 minutes. Add the red bell pepper, garlic, allspice, salt and pepper. Cook 5 minutes, stirring regularly. Add the olives, two tablespoons of the parsley and half the lemon juice. Toss well.

Fold a piece of heavy duty foil 18" long in half crosswise. Reopen the foil and place the vegetables in the center of one side. Top with the fish. Drizzle the remaining lemon juice over the fish. Season with salt and pepper. Add the remaining parsley.

Fold the edges of the foil over the fish and crimp the edges to seal. Place on a baking sheet and bake for 15 minutes. Remove from the oven and let rest for 2 minutes. Serve at once, opening the foil packet at the table, after serving.

What is Cod Like?

Cod is a white, flaky fish. It has a very mild taste which means it is a great fish for a crowd!

It should not smell nor taste strongly of fish.

Cod is very easy to find and typically very affordable.

The fish steak pieces may come in long steaks like salmon, irregular pieces, or as large fillets.

I purchase cod loins which will give you steaks similar to salmon like what you see in the picture. Any shape or size will work, just adjust cooking time accordingly based on thickness.

Air Fryer Cod The Best Way to Cook Fish

Air Fryer Cod is incredibly delicious! Crispy on the outside, juicy on the inside. You will fall in love with airfryer recipes, especially when it comes to seafood! Enjoy! ⬇RECIPE BELOW⬇.
1 lb cod fillet.
1 lemons.
1/4 cup butter.
1 tsp salt.
1 tsp seasoning salt.
0:00 Introduction to Air Fryer Cod Recipe.
0:29 Ingredients Overview.
0:51 Cutting the Fish.
1:13 Seasoning the Fish.
2:38 Air Frying the Fish.
3:30 Results.
4:30 How to Serve Air Fryed Fish.
Favorite Air Fryers:, and
Boos Cutting Board:
*Disclaimer: product links may include affiliate links. Product links not guaranteed to be identical to the ones in the video.

Video taken from the channel: Momsdish

Recipe Summary

  • 2 large egg whites, lightly beaten
  • ½ cup panko (Japanese breadcrumbs)
  • 4 (6-ounce) cod fillets
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons canola oil
  • 1 cup grape tomatoes, quartered
  • ½ cup vertically sliced Vidalia or other sweet onion
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon freshly ground black pepper
  • Creamy Tomato Soup
  • Soba Noodle Salad

Place egg whites in a shallow dish place panko in another shallow dish. Dip fish in egg whites sprinkle fish evenly with 1/4 teaspoon salt, and dredge in panko. Heat oil in a large ovenproof skillet over medium-high heat swirl to coat. Add fish to pan cook 3 minutes or until browned and very crispy. Turn fish over place pan in oven. Bake fish at 450° for 7 minutes or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with fish.

Easy sheet pan dinner recipe for cod, potatoes and green beans

Dinner is infinitely more relaxing when you don’t face a sink full of dishes the minute you finish. Sheet pan dinners, it might be said, are the glass of wine that takes the edge off: with only one pan to clean, you can hang out at the table longer, talking and laughing, or get to your favorite show faster. A sheet pan dinner relieves that pressure to get the cleanup going so you can finish at a decent hour.

The key to making a great sheet pan dinner is to work in stages. Don’t throw all your ingredients on the pan at the same time, or you’ll end up with crunchy potatoes or greyed-out, mushy green beans. You build a great sheet pan meal by first roasting the longest cooking item, and adding each ingredient according to how long it takes to cook. Be sure, when roasting vegetables, not to crowd them on the pan, or they will steam rather than roast — which means your potatoes won’t get that nice crisp browned skin, and the green bean flavor won’t intensify the way it does when they are roasted. Once you add the cod, the pan can be a little more crowded, which allows the fish to both steam and roast, and keeps it moist and tender.

This complete, well-balanced dinner takes only about 30 minutes to cook, and requires minimal preparation. The mild fish is flaky and moist with a crunchy topping, the potatoes are creamy with a nice crust and the green beans are crisp-tender. It’s a triple win to get such a great, healthful meal with so little effort — and minimal cleanup.

Sheet Pan Cod, Potato and Green Bean Dinner

3/4 cup panko (regular or whole wheat) bread crumbs

2 tablespoons unsalted butter, melted

2 tablespoons chopped parsley

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1 pound potatoes, cut in 3/4-inch chunks

1 medium onion, coarsely chopped (about 1 cup)

2 tablespoons olive oil, divided

1/2 teaspoon black pepper, divided

12 to 16 ounces green beans, trimmed

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Combine the panko, melted butter, parsley and lemon zest in a bowl set aside.

3. Combine the potatoes, onion and 1 tablespoon of the oil toss thoroughly. Add the thyme, 1/4 teaspoon salt and 1/4 teaspoon of the pepper and again, toss well. Place on the sheet pan in a single uncrowded layer. Roast 10 minutes, until the potatoes just start to soften.

4. While the potatoes cook, add the green beans to the now-empty bowl and toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. When the potatoes have roasted 10 minutes, slide them to one side of the pan and spread the green beans on the rest of the pan. Roast 5 minutes.

5. Season the cod with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press the panko mixture evenly over the tops of the fillets. Slide the green bans over to the side of the sheet pan, and place the fish in the center. Roast until the potatoes are lightly browned and the fish flakes but is still moist, about 14- 15 minutes.

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention) regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.


  • 3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup thinly sliced spring onion, green and white parts
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh tarragon
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup dry white wine
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 2 Meyer lemon slices
  • 6 (6-oz.) cod loin fillets
  • Meyer lemon wedges (optional)

Nutritional Information

  • Calories 293
  • Fat 10.5g
  • Satfat 1.5g
  • Monofat 7.4g
  • Polyfat 1.3g
  • Protein 32g
  • Carbohydrate 14g
  • Fiber 3g
  • Cholesterol 73mg
  • Iron 1mg
  • Sodium 508mg
  • Calcium 44mg
  • Sugars 2g
  • Est. added sugars 0g

Cod with Lemon, Green Olive, and Onion Relish - Recipes

Baked Cod with Red Pepper-Onion Relish

Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4

2 tablespoons Schnucks olive oil, divided
1-1/2 pounds cod or mahi mahi fillets, cut into 6-ounce pieces
2 small lemons, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh dill fronds
1 large garlic clove, minced (1 teaspoon)
1 red bell pepper, chopped (about 1-1/4 cups)
10 green onions, chopped (about 3/4 cups)
1/4 teaspoon ground cayenne pepper

1. Preheat oven 375°F. Line 13 x 9-inch glass or ceramic baking dish or rimmed baking pan with aluminum foil drizzle with 1 teaspoon oil. Place fish in prepared dish and coat top of fish with 1 tablespoon oil sprinkle with juice from 1/2 lemon, salt and black pepper. Slice 1 lemon into very thin slices and place over top of fish. Sprinkle with dill. Bake fish 14 to 16 minutes if cooking from frozen (or 6 to 8 minutes if cooking from thawed) or until fish turns opaque throughout and internal temperature reaches 145°F.

2. Meanwhile, in nonstick 12-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add garlic and bell pepper and cook 4 to 5 minutes, stirring frequently. Stir in green onions and cook 1 minute or just until heated through, stirring frequently. Remove skillet from heat stir in cayenne and juice from remaining 1/2 lemon.

3. Transfer fish to serving platter. Discard lemon slices and spoon relish over top of fish to serve.

Each serving: about 200 calories, 7 g total fat (1 g saturated),
77 mg cholesterol, 658 mg sodium, 6 g carbohydrate,
2 g fiber, 3 g sugars, 27 g protein

Know Your Cook

- Dave and Louisa Manzeske -

Dave and Louisa Manzeske live in Washington, DC, but are Sitka Salmon Shares members who subscribe through our shipped shares program (we now ship fish to all of the Lower 48—tell your friends)! They’re avid travelers and foodies, who love preparing dishes at home that are inspired by their trips abroad and restaurant adventures around DC. Even when Dave and Louisa are working hard in the capital, they find time to cook meals together every week.

Comfy Cuisine- Home Recipes from Family & Friends

Chow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season "orphaned" vegetables from the garden. I don't exactly know where it originates from, but I've seen recipes from the South (a staple whenever pinto beans and cornbread are served) and also from the Pennsylvania Dutch. It's a mixture of sweet, hot and spicy flavors that goes perfectly with these mild cod cakes.

Salted cod may not look very appealing to most, but it is one of the kingpin fishes for Italian and Portuguese families. Most people don't want to bother with the soaking of the fish, which plumps it up before it is cooked, but if prepared right, salt cod is worthy of praise! The slight saltiness of the cod brings out a whole new flavor to otherwise mild cod. Almost all major supermarkets including the ShopRite, Costco, Food Bazaar, H Mart, Jetro, Key Foods, and Shaws carry #Cristobal Brand salted cod fillets all year round.

  • 1 lb. unripe green tomatoes, cored and minced (or substitute tomatillos)
  • 1 large ripe tomato, minced
  • 1 yellow onion, minced
  • 1 rib celery, minced
  • 1/2 medium green bell pepper, cored, seeded and minced
  • 1/2 medium red bell pepper, cored, seeded and minced
  • 2 Tbsp. kosher salt
  • 1/2 cup sugar
  • 1/3 cup Apple Cider vinegar
  • 1-1/2 tsp. dry mustard powder
  • 1-1/2 tsp. yellow mustard seeds
  • 1 tsp. celery seeds
  • 1 tsp. turmeric
  • 1 tsp. celery seed

To make the chow-chow: Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt. Cover with plastic wrap and let sit at room temperature for 1-2 hours. Transfer the vegetables to a sieve and press to extract the excess juices discard the juices.

Transfer the vegetables to a 2 quart saucepan and add the remaining ingredients. Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes. Transfer the relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.

  • 6 Tbsp. extra-virgin olive oil
  • 2 ribs celery, minced
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 2 russet potatoes (about 1 lb.) peeled and cut into small cubes
  • Kosher salt, to taste
  • 1 lb. boneless, skinless salted cod filet
  • Freshly ground black pepper to taste
  • 1/2 cup dry bread crumbs
  • 1/4 cup mayonnaise
  • 2 Tbsp. fresh dill
  • 2 Tbsp. fresh minced parsley
  • 1 egg, beaten
  • 1 Tbsp. fresh lemon juice
  • 4 Tbsp. unsalted butter

Three days before: Soak cod in a large bowl with cold water to cover by 2 inches. Refrigerate, changing the water 3 times a day for 2-3 days. Drain and cut into sections.

Make the cod cakes: Heat 2 tbsp. oil in a 12-inch skillet over medium heat. Add celery, onions and garlic and cook until soft, about 8-10 minutes. Transfer to a large bowl and set aside.

Put the potatoes and cod into a 4 quart pot, cover with salted water and bring to a boil. Simmer until cod and potatoes are tender, about 15-20 minutes until potatoes are tender and the cod flakes easily with a fork. Drain and allow to cool for 10 minutes. Mash flaked cod and potatoes with a fork and add to celery-onion mixture.

Add the bread crumbs, mayonnaise, herbs, egg and lemon juice to the cod-potato-onion mixture and stir to combine. Divide the mixture into 8 equal portions and form into cakes. Transfer to a plate or baking pan, cover with plastic wrap and refrigerate for 30 minutes until firm.

Heat remaining oil and butter in a skillet over medium-high heat. Add the cod cakes and cook, flipping once, until golden brown. Serve with chowchow and lemon halves.

For more information on the Salt Fish Recipe Challenge, visit these Social Media links: