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Lemony Baked Cod with Green Olive, and Onion Relish & Sautéed Broccoli

Makes 4 servings

Ingredients

• 2 lemons
• 1/2 small red onion, very thinly sliced into rings
• 1 teaspoon kosher salt plus more
• 1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped
• 2 tablespoons drained capers, chopped
• 1 1/4 cups olive oil, divided
• Kosher salt, freshly ground pepper
• 8 6-ounce pieces skinless cod fillets
• 2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley leaves

Preparation

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 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
Preheat oven to 250°F. Bring relish to room temperature.
Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles 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.

Broccoli Sautéed in Wine and Garlic

Makes 4 servings

Ingredients

• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 pounds broccoli, cut into spears
• 1 cup Frascati or other dry white wine
• 1 tablespoon hot red pepper flakes
• Grated zest of 1 lemon
• Grated zest of 1 orange

Preparation

In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

Nutrition Information

per serving (4 servings)
• Calories250
• Sodium78 mg (3%)
• Carbohydrates22 g (7%)
• Polyunsaturated Fat2 g
• Fat15 g (22%)
• Fiber7 g (29%)
• Protein7 g (14%)
• Monounsaturated Fat10 g
• Saturated Fat2 g (10%)
• Cholesterol0

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