Thick cod pieces baked in tangy green olive and onion relish.
Serves 8 (relish can be made the day before – keep chilled)
- 2 lemons
- ½ small red onion, thinly sliced
- 1 teaspoon salt
- ½ cup (approx. 24) olives in brine
- 2 tablespoons drained capers, chopped
- 1 ¼ cups olive oil
- Freshly ground pepper
- 170g skinless cod filets (8 pieces)
- 2 dried red chillies or ¼ tsp red pepper flakes
- ¼ cup fresh flat-leafed parsley
Grate the lemon zest. Remove the peel and pith from the lemon. Cut out the lemon segments over a bowl and squeeze them. Take out any seeds and throw away the membrane. Keep the segments for later.
Put the sliced onions into a bowl and sprinkle the salt on top – leave for 10 mins. Squeeze the liquid out of the onion and add to the bowl with the lemon segments. To this add – capers, reserved lemon zest, olives, ¾ of the olive oil. Season with pepper and salt. Chill for 4 hours or more with the relish covered. Preheat the oven to 250°.
Remove the relish from the fridge to reach room temperature. Put the cod in a roasting pan or baking dish and add the remaining oil. Throw in the chillies, baste and turn the fish to soak up all the juices. Add salt for seasoning. Bake fish for 30-40 mins until cooked through. Add parsley through the relish and pour on the cod.