Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 cup green olives, pitted and halved
  • 2 tablespoons grated orange zest
  • 1 medium navel orange, peeled, segmented, membranes removed
  • 1 28-oz can diced tomatoes, undrained
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 pounds cod fillets (or any firm white fish), cut into 2-inch pieces
  • 1/4 cup of fresh dill, chopped, or 1 tablespoon dried dill

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Cook the onions

Step 1

  • Heat the oil in a large saucepan over medium heat.
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Step 2

  • Add the sliced onions and sauté for 5 minutes, until softened.
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  • Length: 5 minutes

Step 3

  • Add the olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer for 10 minutes.
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  • Length: 10 minutes

Add the fish

Step 1

  • Add the fish to the pan. Spoon sauce over the fish. Cover and cook for an additional 7 minutes, until the fish is just cooked through.
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  • Length: 7 minutes

Step 2

  • Sprinkle with dill to serve.
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