Cod With Lemon, Green Olive, and Onion Relish

Should the fish be covered while roasting?

• Anonymous

• 2/23/2020

我found it boring and overly oily.

• ellenrls

• Baltimore

• 11/22/2018

我have made this recipe several times and basically like the flavor combinations. The oil added to the fish before baking is way to much and the tendency for the mixture to be bitter are my reasons for not giving this recipe 4 forks.

• gerrie9

• Red Wing

• 10/31/2018

我loved this recipe and I have added it to my favorites. I will admit that I thought two lemons was a bit much so I cut it to one. That was the only change I made and I'm glad I did. It seemed like a perfect amount. I especially loved slow roasting the fish.

• gringaroja

• Boston, MA

• 6/12/2017

This recipe was outstanding!! I made it for a dinner party using halibut, but otherwise made it exactly as the recipe instructed, and it was delicious! The fish was done perfectly, and the relish complemented it without overpowering it. I loved being able to do it all in advance, then just pop it in the oven. It's a definite make-again.

• MHSfoodstylist

• Chicago, IL

• 6/5/2017

The low temp made the cod perfectly moist. The relish had too much oil and the flavors were so overpowering, that I could have been eating tofu and I would not have known the difference. I want to taste the fish, and what it is served with should compliment, not overwhelm. I will just stay with a bit of clarified butter, salt and a squeeze of lemon. I will keep the low temp roasting though.

• debkane

• Coeur d'Alene, ID

• 10/6/2016

Zesting 2 lemons takes a minute at the most. Do you not have a good zester? I use this one. Also, pithing a piece of fruit is likewise simple. Just look at one of the many you tube videos. https://www.amazon.com/Microplane-40001-Stainless-Steel-Zester/dp/B00004S7V7/ref=sr_1_22?s=home-garden&ie=UTF8&qid=1465944507&sr=1-22&keywords=zester

• loriltx

• Houston

• 6/14/2016

This was easy to prepare and quite tasty. So yes, I'd make it again. I'm not sure the lemon segments add anything that a good squirt of juice wouldn't do but...

• ccchris

• Cape Cod, MA

• 4/17/2016

This could be my new favorite topping for any kind of fish. Zesting the lemons was fine, but segmenting them took a little time as lemons are pretty small. Not sure I will segment next time, maybe just add the lemon juice. It was definitely tart and salty, but that's what I absolutely loved about it. I also didn't let it sit for a full 4 hours ... maybe just 1 hour, and it was fine.

• ahanks1

• Vail, CO

• 4/1/2016

优秀的配方几乎任何轻微的鱼。我used Tilapia instead of Cod but pretty much followed the recipe as given. O.K. I didn't let the relish sit for 4 hours in the fridge. I only let it sit for a little over an hour. The difficult part and the bit that a few reviewers cried about, was prepping the lemon. Look... it is difficult. It is harder then but similar to harvesting spleen cells from the spleen of mice. It isn't overtly difficult removing the thin membrane surrounding the lemony vessels, but it does take time and attention to detail. If you are a 'throw it in a pot, stir and cook' chef then this recipe may not be the best for you. That is fine. In fact, I'd say replace the lemon bits with lemon juice. It will probably be pretty close to what you get from spending 2 hours prepping 2 - 4 lemons. Anyway, the taste makes everything worth it. This is a very good preparation of any mild fish. I will definitely make this again.

• laskinp

• My Mother

• 3/20/2016

This is my new favorite way to eat cod - delicious! Giving 3 forks because there is WAY too much oil - used just a drizzle over the fish and 2-3 Tbsp in the relish. Also, forgot to buy a lemon, so used bottled (organic) lemon juice and dried lemon zest, which worked just fine.

• dmsyoung

• Kirkland WA

• 3/19/2016

Loved this dish! I don't know why other reviewers were complaining about the preparation of the relish -- zesting lemons with a microplane takes no time as does removing the white pith. We thought the relish had just the right piquancy from the lemons and the caper, olive combo with the salted onion was terrific. Next time I would use less oil for the slow roast but that's my only change. Definitely a company-worthy dish and one you can do partially ahead with very little time needed when guests have arrived.

• carlak

• 2/17/2016

我thought this recipe was needlessly fussy, so I simplified it: Did not have a lemon zester that worked on my "foreign" lemons, so I peeled the zest thin and chopped it before halving the lemons and squeezing the juice in a standard juicer. Did not have purple onion, so I used white. Used green Spanish olives for the Sicilian ones. Did not soak the onions, just put them into a bowl with the zest and other ingredients then added what I thought was enough olive oil, not as much as called for. I let it marinate for only a couple of hours at room temperature. I used frozen fish filets. And, finally, all my red pepper flakes were too spicy, so I used Cajun spices on the fish before baking them. Oven temperature was 200º Celsius for 15 minutes only. Delicious, and complex flavors!

• laconstance

• Mexico

• 1/23/2016

我was very happy I made this despite the negative reviews. It really didn't take that long to prepare (with the proper equipment: good knives and a real lemon zester). I did think that the low cooking temperature would be strange but the fish turned out very tasty and not too dry. Even with frozen fish! I have made it several times since.

• charbin

• Paris, France

• 12/29/2014

This recipe is AMAZING! Presents really well.

• iamalberto

• Brooklyn, NY

• 1/26/2014