Cod with Lemon, Green Olive, and Onion Relish

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This Mediterranean-inspired cod with lemon, green olive, and onion relish is a vibrant and nutritious choice for a light supper. By slow-roasting the cod fillets in olive oil at a low temperature, the fish remains incredibly moist and buttery, providing a beautiful contrast to the piquant, citrus-forward relish. The combination of briny Castelvetrano olives, sharp capers, and softened red onions creates a sophisticated flavour profile that elevates the delicate white fish without overpowering it.

As a diabetes-friendly dish, this recipe focuses on high-quality fats and lean protein, making it a heart-healthy addition to your weekly menu. The relish can be prepared a day in advance, allowing the flavours to develop and making it an excellent option for stress-free entertaining. Serve it alongside steamed seasonal greens or a crisp garden salad for a balanced, low-carbohydrate meal that feels truly indulgent.

Ingredients for Cod with Lemon, Green Olive, and Onion Relish

2 lemons
1/2 cipolla rossa piccola, affettata molto sottile a rondelle
1 cucchiaino di sale kosher più altro
120ml Castelvetrano or other brined green olives (about 24), coarsely chopped
2 cucchiai di capperi sgocciolati, tritati
300ml olive oil, divided
Sale kosher, pepe macinato fresco
8 (170g) pieces skinless cod fillets
2 dried red chillies, stemmed, or 1/4 teaspoons crushed red pepper flakes
1/4 tazza di foglie di prezzemolo fresco a foglia piatta

How to make Cod with Lemon, Green Olive, and Onion Relish

Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.

Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 180ml oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 121°C. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 120ml oil. Add chillies and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.

Relish (without parsley) can be made 1 day ahead. Keep chilled.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.