Seared Cod With Caper-Olive Salsa

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Chopped olives and capers travel unneurotic with caller herbs to make a big-flavored, briny salsa that would beryllium large spooned atop conscionable astir immoderate grilled, pan-fried oregon baked fish. We tried it with easy-to-cook and root cod fillets for a 20-minute supper. Just adhd a greenish crockery for a implicit meal.

Refrigerate the food for up to 2 days; the salsa for up to 3 days.

Adapted from “Mediterranean” by Susie Theodorou (Kyle Books, 2018).

Ingredients

For the salsa

1/2 cupful greenish olives, pitted and finely chopped
1/4 cupful capers, drained and astir chopped
1/4 cupful extra-virgin olive oil
3 tablespoons minced caller dill
1 tablespoonful minced caller flat-leaf parsley
Juice of 1/2 lemon, positive much arsenic needed
1/2 spoon crushed reddish capsicum flakes (optional), Calabrian preferred
Fine salt
Freshly cracked peppercorns

For the fish

Four (1 1/2-inch-thick) skinless cod fillets (6 ounces each)
1/4 spoon freshly crushed achromatic pepper
1 tablespoonful extra-virgin olive oil, positive much arsenic needed
1 tablespoonful caller citrus juice

Nutritional Facts

Per serving (1 filet with 3 tablespoons salsa)

Calories
333
Fat
22 g
Saturated Fat
3 g
Carbohydrates
3 g
Sodium
588 mg
Cholesterol
73 mg
Protein
31 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Mediterranean” by Susie Theodorou (Kyle Books, 2018).

Tested by Ann Maloney.

Published February 13, 2023

Updated March 17, 2026