[Ling Cod with Tomato and Orange]

Isn't it such a colorful dish?!

Bumped into this recipe on Simply Recipes and immediately I was in love with the color of the dish. I looked at the ingredients required and knew that it's going to be yummy yum yum. How could it not be with seafood + green olives + tomatoes and the touch of acidity? I wasn't sure of the use of orange segments in the dish at first tho'. I thought of substituting it with lemon but later decided to give the orange a try since lemon probably wouldn't work as it's too acidic anyway.

Another thing that I wasn't sure was ... I wasn't sure if the hubby would like it. He doesn't like olives - any kind of olives and this dish uses a generous amount of it. But ... hey it turned out that he can't have enough of it!!

Here is the recipes with a few adjustments to the one on Simply Recipes.

1Tbspn Olive oil
1/2 medium yellow onion, thinly sliced
4 cloves garlics, keep it whole
1/2 cup green olives, pitted and halved (I chose to use spanish green olives)
1 Tbspn orange zest
1 medium Texas orange, peeled, segmented, membranes removed
1 14-oz can diced tomatoes, undrained
pinch of salt and black pepper, (I used Lawry's seasoned salt)
1 tspn lemon pepper salt
1.5 lbs ling cod, cut into 2-in pieces (I think any meaty white fish will do)
2 Tbspns fresh coriander (the recipe called for fresh or dried dill, don't have them on hand so I substituted it with coriander)

1. Marinade the fish with a touch of olive oil and the lemon pepper salt for 10 minutes.
2. Heat the oil in a saucepan over medium heat, add the onion and saute for 5 minutes or until softened. Add the garlic to the onion, do not brown the garlic. Add the olives, orange zest, orange segments, tomatoes. Cover and simmer for 10 ~ 15 minutes. Season with salt and pepper.

The first simmering process without the fish. See the whole garlics?

3. Add the marinaded fish to the pan. Spoon sauce over the fish. Cover and cook for 5 minutes, lower the heat and cook for an additional 5 minutes or until the fish is cooked. Sprinkle with the coriander and serve.

*Serves 2 ~ 4