Roasted Cod with Grapefruit Fennel Salsa

If you are looking for clean and simple, it doesn’t get much better than this. You can use halibut as well, which is what the original recipe called for. I like to serve this with a side of wild rice.

2 ruby red grapefruits
1 fennel bulb, trimmed
1/4 cup olive oil
1/3 cup pitted Kalamata olives, sliced into halves
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon salt, divided
1/8 teaspoon red pepper flakes
4-6 oz. pieces cod
1/4 teaspoon fresh black pepper

Preheat oven to 375 degrees F.
Using a zester or grater, zest 1 teaspoon from one of the grapefruits and place in a mixing bowl. Trim away the rest of the peel with a sharp knife, exposing the segments. I start at both ends and make a flat surface, then keep cutting around the edges, just exposing the juicy insides. Cut in between the membranes to release the sections and place the sections in the bowl with the zest. Squeeze the juice from the remaining membranes into the bowl. Repeat with the second grapefruit (not the zesting part, just the peeling and sectioning).
Slice the fennel bulb in half lengthwise. Using a vegetable peeler, shave the fennel into the bowl. When it gets too small to shave off anymore, cut the remaining fennel into thin slices and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon of salt and the red pepper flakes. Toss gently to combine, then set aside and allow flavors to meld.
To prepare the fish, line a baking sheet with parchment and place the fish on top. Sprinkle the fish with the remaining 1/2 teaspoon of salt and the black pepper. Roast for 12 minutes (depends on the thickness of the fish), or until fish is opaque. Do not over bake it or it will be dry.
Serve the fish topped with the grapefruit and fennel salsa.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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