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Pot of roasted cod in olive oil topped with citrus slices

Slow-Roasted Norwegian Skrei Cod with Green Olives, Citrus, Radish & Dill


Recipe by Sarah Copeland @edibleliving

Slowly basting fish in generous swaths of olive oil not only ensures a luxurious result, but it’s virtually impossible to overcook it. For the freshest cod, a simple seasoning of salt, pepper and loads of fresh citrus—like lemon and strikingly beautiful blood oranges, are a perfect match (Alison Roman does this brilliantly with salmon, and I’ve been cooking fish this way ever since). Adding in meaty olives or tangy pepperoncini not only completes the meal, but the juices mingle together in a full-flavored bath for the meaty fish. 
To garnish, go big on the gorgeous and thinly sliced radishes, if they’re available to you, and plenty of dill. Finally, never forget the flaky salt—it’s a must here.


2 lbs boneless, skinless Norwegian skrei cod
Sea salt
Freshly ground black pepper
1⅓ cup olive oil
½ teaspoon cracked fennel seed (optional)
2 lemons, one thinly sliced, one halved
2 blood oranges, thinly sliced
⅔ cup meaty green olives or pepperoncini
2 to 3 radishes, sliced paper thin (optional)
1 handful (about 1 packed cup) fresh dill
Flaky sea salt, such as Maldon


Preheat an oven to 325° F. Lay the fillets (large or small) in a 9x13" baking dish or a low-round cassoulet pan. Season on both sides with salt and pepper and pour olive oil over the top. Top with lemons, oranges, fennel seed, olives or pepperoncini and bake until the cod flakes easily and is just cooked through, 20 to 25 minutes.

Remove and squeeze the second lemon all over the top. Top generously with radishes (if you desire) and dill and sprinkle with flaky salt and more black pepper.