Ingredients
1/2
cup finely chopped seeded plum tomato
1/4
cup fresh orange juice
1
1/2 tbsp fresh lemon juice
1
tbsp minced pitted Kalamata olives or other brine-cured black olives
1
tbsp chopped drained capers
1
tsp chopped fresh rosemary
Nonstick vegetable oil spray
4
6-ounce cod fillet pieces
Directions
1.
Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to 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 strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.
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