Chili Citrus Roasted Cod

14 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Preheat oven to 425°F.
  3. 3Preheat oven to 425°F.
  4. 4To make salsa verde, add parsley, basil, chives, capers, garlic, ½ tsp salt, lemon zest and lemon juice to a food processor and chop finely.
  5. 5To make salsa verde, add parsley, basil, chives, capers, garlic, ½ tsp salt, lemon zest and lemon juice to a food processor and chop finely.
  6. 6To make salsa verde, add parsley, basil, chives, capers, garlic, ½ tsp salt, lemon zest and lemon juice to a food processor and chop finely.
  7. 7Add to a bowl and drizzle with olive oil. Give it a good stir and set aside.
  8. 8Add to a bowl and drizzle with olive oil. Give it a good stir and set aside.
  9. 9Add to a bowl and drizzle with olive oil. Give it a good stir and set aside.
  10. 10Layer a roasting dish with citrus slices then add fish resting on top.
  11. 11Layer a roasting dish with citrus slices then add fish resting on top.
  12. 12Layer a roasting dish with citrus slices then add fish resting on top.
  13. 13Season fish with salt and aleppo pepper, then zest with two oranges and one lemon.
  14. 14Season fish with salt and aleppo pepper, then zest with two oranges and one lemon.
  15. 15Season fish with salt and aleppo pepper, then zest with two oranges and one lemon.
  16. 16Top with serrano’s then scatter remaining citrus slices over top and all around the fish.
  17. 17Top with serrano’s then scatter remaining citrus slices over top and all around the fish.
  18. 18Top with serrano’s then scatter remaining citrus slices over top and all around the fish.
  19. 19Drizzle generously with olive oil then bake until cod has just cooked through, about 11-14 minutes depending on the thickness of your fish.
  20. 20Drizzle generously with olive oil then bake until cod has just cooked through, about 11-14 minutes depending on the thickness of your fish.
  21. 21Drizzle generously with olive oil then bake until cod has just cooked through, about 11-14 minutes depending on the thickness of your fish.
  22. 22Remove from oven and serve with segmented fresh blood orange and grapefruit, capers, chives, flaky sea salt and Italian salsa verde.
  23. 23Remove from oven and serve with segmented fresh blood orange and grapefruit, capers, chives, flaky sea salt and Italian salsa verde.
  24. 24Remove from oven and serve with segmented fresh blood orange and grapefruit, capers, chives, flaky sea salt and Italian salsa verde.

Ingredients

  • 5 4-6 oz pieces cod
  • 5 4-6 oz pieces cod
  • 5 4-6 oz pieces cod
  • 1 blood orange blood orange, cut into ¼” thick slices
  • 1 blood orange blood orange, cut into ¼” thick slices
  • 1 blood orange blood orange, cut into ¼” thick slices
  • 1 blood orange blood orange, peeled and segmented
  • 1 blood orange blood orange, peeled and segmented
  • 1 blood orange blood orange, peeled and segmented
  • 1 lemon lemon, cut into ¼” thick slices
  • 1 lemon lemon, cut into ¼” thick slices
  • 1 lemon lemon, cut into ¼” thick slices
  • 1 lime lime, cut into ¼” thick slices
  • 1 lime lime, cut into ¼” thick slices
  • 1 lime lime, cut into ¼” thick slices
  • 1 grapefruit grapefruit, peeled and segmented
  • 1 grapefruit grapefruit, peeled and segmented
  • 1 grapefruit grapefruit, peeled and segmented
  • 2 oranges zest of oranges
  • 2 oranges zest of oranges
  • 2 oranges zest of oranges
  • 1 lemon zest of lemon
  • 1 lemon zest of lemon
  • 1 lemon zest of lemon
  • 1 serrano, Fresno or jalapeño serrano, Fresno or jalapeño, thinly sliced
  • 1 serrano, Fresno or jalapeño serrano, Fresno or jalapeño, thinly sliced
  • 1 serrano, Fresno or jalapeño serrano, Fresno or jalapeño, thinly sliced
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste Aleppo pepper
  • to taste Aleppo pepper
  • to taste Aleppo pepper
  • for garnish chives
  • for garnish chives
  • for garnish chives
  • for garnish capers
  • for garnish capers
  • for garnish capers
  • for finishing flaky sea salt
  • for finishing flaky sea salt
  • for finishing flaky sea salt
  • for drizzling olive oil
  • for drizzling olive oil
  • for drizzling olive oil
  • 1 bunch Italian parsley
  • 1 bunch Italian parsley
  • 1 bunch Italian parsley
  • 10 basil leaves
  • 10 basil leaves
  • 10 basil leaves
  • 1 tbsp chives
  • 1 tbsp chives
  • 1 tbsp chives
  • 2 tbsp capers, rinsed
  • 2 tbsp capers, rinsed
  • 2 tbsp capers, rinsed
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 lemon lemon zested
  • 1 lemon lemon zested
  • 1 lemon lemon zested
  • 0.5 lemon lemon, juiced
  • 0.5 lemon lemon, juiced
  • 0.5 lemon lemon, juiced
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil

Equipment

food processorroasting dishknifebowl

Tips

  • One of the easiest ways to make fish.
  • It's light, bright, and healthy.
  • Top with fresh citrus and the most delicious Italian salsa verde for a great taste.
  • Expect clean plates all around!