Fresh Cod with Orange, Caper and Olive Sauce

Circle B Kitchen

Recipe adapted from Bon Apetit

Serves 4

1 orange, zest removed and reserved

1/2 cup finely chopped seeded plum tomato

1/4 cup fresh orange juice

3 tablespoons minced red onion

1 1/2 tablespoons fresh lemon juice

4 teaspoons olive oil

1 tablespoon minced pitted Kalamata olives or other brine-cured black olives

1 tablespoon chopped drained capers

1 teaspoon chopped fresh rosemary

Nonstick vegetable oil spray

4 6-ounce fresh cod fillet pieces

12 oz angel hair pasta, cooked according to pkg directions (optional)

Preheat oven to 500°F.

Peel and chop the orange; place in small bowl. Add the tomato and the next 7 ingredients to the chopped orange; stir to blend. Season sauce to taste with salt and pepper.

**Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange zest evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

I like to serve this over angel hair pasta that’s been tossed with a little olive oil some fresh rosemary and parsley and a little grated parmesan cheese.

**I like to pan sear the fish in a skillet for 3 minutes on each side, remove it from the heat, cover with a tight lid and let it sit for 5 to 8 minutes or until the fish is cooked through.