Sautéed Cod Fillets with Olive Relish

Sautéed Cod Fillets with Olive Relish

Bring cod fillets to room temperature and pat dry. Chop 1 cup green olives, chop 1/2 cup slivered almonds, chop fine 1/2 cup fresh mint leaves. Add orange rind, cumin and fennel seed, salt (olives are salty to use sparingly) and pepper. Add 1/8 cup of olive oil and 1/8 cup orange juice, let sit to marinate. Take cod fillets and pan fry in a bit of olive oil till brown and internal temperature reaches 140 F. Quite tasty and Gary doesn't like olives but he liked the relish.