Name: Pan-Roasted Cod with Green Olive, Almond, and Orange Relish
Total time: PLACEHOLDER
Ingredients: ½ cup pitted brine-cured green olives , chopped coarse; ½ cup toasted slivered almond; 1 small garlic clove , minced; 1 teaspoon grated zest plus ¼ cup juice from 1 large orange; ¼ cup extra-virgin olive oil; ¼ cup minced fresh mint; 2 teaspoons white wine vinegar; Table salt and cayenne pepper; 4 (4- to 6-ounce) skinless cod fillets , 1 to 1 ½ inches thick; Table salt and pepper; 1⁄2 teaspoon sugar; 1 tablespoon extra-virgin olive oil

Why This Recipe Works

Pan-roasted fish seems like a simple dish, but in reality it takes some practice to get it right. At home, many attempts result in dry, overbaked fillets. We set out to develop a foolproof recipe for producing moist, well-browned fillets with a bright-meets-briny Greek relish. We quickly learned we needed thick fillets and chose semifirm cod; thinner fish overcooked by the time they achieved a serious sear. We then turned to a common restaurant method to cook the fish: We seared the fillets in a hot pan, flipped them, then transferred the pan to the oven to finish cooking. Sprinkling the fillets with sugar accelerated browning on the stovetop, shortening the cooking time and thus ensuring that the fish didn’t dry out. After a short stay in the oven to finish cooking through, the fish emerged well browned, tender, and moist. Creating a complementary relish was as simple as whirling nuts, green olives and citrus zest in the food processor before stirring in oil and fresh herbs.

Before You Begin

This recipe requires a nonstick skillet that is ovensafe to 425 degrees. You can also use a well-seasoned carbon-steel skillet. Sea bass and snapper are good substitutes for the cod.

Instructions

for the relish

Adjust oven rack to middle position and heat oven to 425 degrees. Pulse olives, nuts, garlic, and orange zest in food processor until finely chopped, 10 to 12 pulses. Transfer to bowl and stir in orange juice, 1⁄4 cup extra-virgin olive oil, mint, and vinegar. Season with salt and cayenne to taste.

FOR THE FISH: Pat cod dry with paper towels, season with salt and pepper, and sprinkle sugar evenly on 1 side of each fillet.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place cod sugared side down in skillet and press lightly to ensure even contact with skillet. Cook until browned on first side, about 2 minutes. Gently flip cod using 2 spatulas, transfer skillet to oven, and roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 7 to 10 minutes. Serve with relish.