Baked Cod With Orange, Caper And Olive Sauce

Recipe Ingredients

1		Orange
1/2 cup	31g / 1.1oz	Finely-chopped seeded plum tomato
1/4 cup	59ml	Fresh orange juice
3 tablespoons	45ml	Minced red onion
1 1/2 tablespoons	22ml	Fresh lemon juice
4 teaspoons	20ml	Olive oil
1 tablespoon	15ml	Minced pitted Kalamata olives = (or other brine-cured black olives)
1 tablespoon	15ml	Chopped drained capers
1 teaspoon	5ml	Chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nonstick vegetable oil spray
4		Cod fillet pieces - (6 oz ea)

Recipe Instructions

Preheat oven to 500 degrees. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve.

Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper.

Spray 13- by 9- by 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

Source:
"Bon Appetit, May 1999"

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