Cod Fillets With Orange And Cracked Green Olive Salsa - cooking recipe

Ingredients

The Salsa
1 small navel orange
4 plum tomatoes, fresh, peeled, seeded, and chopped
2 tablespoons fresh orange juice
1/3 cup red onion, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 cup green olives, pitted Greek, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon sweet Hungarian paprika
1 tablespoon capers, drained and finely chopped
2 teaspoons fresh marjoram or 2 teaspoons oregano
The Fish
4 4 other white-fleshed fish fillets such as halibut fillets or 4 perch fillets
salt & freshly ground black pepper
2 teaspoons lemon zest, finely chopped
2 teaspoons orange zest, finely chopped
2 tablespoons extra virgin olive oil

Preparation

Salsa:
Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
Fish:
Preheat the oven to 375 degrees F.
Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
Season the fish on both sides with salt and pepper to taste.
Place fish in the pan.
Sprinkle the fish with the lemon and orange zests.
Drizzle olive oil over the fish.
Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
Remove to a platter, spoon salsa and any pan juices over, and serve.