Mediterranean Melody Cod with Tangy Tomato-Olive Relish
Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.
Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.
Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.
I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.
You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.
Ingredients —
For the Fish:
1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste
For the Tomato-Olive Relish:
3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste
Preparation —
For the Cod:
- Place cod in a parchment lined baking dish.
- Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
- Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.
For the tomato-olive relish:
- Heat olive oil in a medium skillet on medium-high heat.
- Saute onions in olive oil until translucent but not browned, 2-3 minutes.
- Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
- Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
- Season with a pinch of salt and drizzle of balsamic vinegar.
- Add olives to the pan and mix to combine and cook for another 1-2 minutes.
- Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
- Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!
