Serves 4
Ingredients
- 2 pounds Lingcod Fillets
- 1 tbsp. olive oil
- 1 medium onion thinly sliced
- 1 cup green olives, pitted
- 2 tbsp. orange zest
- 2 oranges, segmented
- 1 28 ounce can tomatoes
- 1 tsp. kosher salt
- ¼ tsp. pepper
- ¼ cup fresh dill
Instructions
Sauté onion in olive oil in a large saucepan over medium heat. Add olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer for 10 minutes.
Add the lingcod fillets to the pan, spoon the sauce over, and simmer for 7 minutes until fish is opaque. Sprinkle with dill and serve.
