Torsk med citron, gröna oliver och lökrelish

Ingredients for Cod with Lemon, Green Olive, and Onion Relish

• 2 lemons

• 1/2 small red onion, very thinly sliced into rings

• 1 teaspoon kosher salt plus more

• 120ml Castelvetrano or other brined green olives (about 24), coarsely chopped

• 2 tablespoons drained capers, chopped

• 300ml olive oil, divided

• Koshersalt, nymalen peppar

• 8 (170g) pieces skinless cod fillets

• 2 dried red chillies, stemmed, or 1/4 teaspoons crushed red pepper flakes

• 1/4 cup fresh flat-leaf parsley leaves

Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.

Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 180ml oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 121°C. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 120ml oil. Add chillies and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.

Relish (without parsley) can be made 1 day ahead. Keep chilled.

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