Chili Citrus Roasted Cod

This gluten-free and dairy-free roasted cod is simple yet bursting with flavor from citrus fruits and Italian salsa verde, with a subtle kick from fresh chilies.

By @caitlinjesson

Original recipe source

Cook time: 14 minutes

Servings: 5

Ingredients

• 1 bunch Italian parsley
• 10 leaves basil leaves
• 1 tbsp chives
• 2 tbsp capers rinsed
• 2 cloves garlic
• 0.5 tsp salt
• 1 lemon zest
• 0.5 lemon lemon juice
• 0.5 cup olive oil
• 1 blood orange cut into ¼” thick slices
• 1 blood orange peeled and segmented
• 1 lemon cut into ¼” thick slices
• 1 lime cut into ¼” thick slices
• 1 grapefruit peeled and segmented
• 24 oz cod fillet 5 pieces, 4-6 oz each
• 0 salt
• 0 aleppo pepper
• 2 orange zest zest of two oranges
• 1 lemon zest zest of one lemon
• 1 serrano pepper or Fresno or jalapeno, thinly sliced
• 0 olive oil for drizzling
• 1 blood orange segmented for serving
• 1 grapefruit segmented for serving
• 0 capers for garnish
• 0 chives for garnish
• 0 flaky sea salt for finishing

Instructions

1. Preheat the oven to 425°F.
2. To make the salsa verde, add parsley, basil, chives, capers, garlic, salt, lemon zest, and lemon juice to a food processor and chop finely. Add the mixture to a bowl and drizzle with olive oil. Stir well and set aside.
3. Layer a roasting dish with citrus slices then add fish resting on top.
4. Season fish with salt and aleppo pepper, then zest with two oranges and one lemon.
5. Top with sliced serrano, then scatter remaining citrus slices over top and around the fish. Drizzle generously with olive oil.
6. Bake until cod is just cooked through, about 11-14 minutes depending on thickness. Remove from oven and serve with segmented fresh blood orange and grapefruit, capers, chives, flaky sea salt, and Italian salsa verde.