Chili Citrus Roasted Cod

• total time: 12 minutes

Ingredients

5 4-6 oz pieces of cod

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

Zest of two oranges

Zest of one lemon

1 serrano, Fresno or jalepeno, thinly sliced

Salt, to taste

Aleppo pepper, to taste

Chives, for garnish

Capers, for garnish

Flaky sea salt, for finishing

Olive oil, for drizzling

Italian Salsa Verde:

1 bunch italian parsley

10 basil leaves

1 tbsp chives

2 tbsp capers, rinsed

2 cloves garlic

½ tsp salt

1 lemon zested

½ lemon, juiced

½ cup olive oil

Directions

Preheat oven to 425°F.

To make salsa verde, add parsley, basil, chives, capers, garlic, ½ tsp salt, lemon zest and lemon juice to a food processor and chop finely. Add to a bowl and drizzle with olive oil. Give it a good stir and set aside.

Layer a roasting dish with citrus slices then add fish resting on top.

Season fish with salt and aleppo pepper, then zest with two oranges and one lemon.

Top with serrano’s then scatter remaining citrus slices over top and all around the fish.

Drizzle generously with olive oil then bake until cod has just cooked through, about 11-14 minutes depending on the thickness of your fish.

Remove from oven and serve with segmented fresh blood orange and grapefruit, capers, chives, flaky sea salt and Italian salsa verde.