Fish Fillets with Orange, Mastiha and Green Olive Salsa

  • 1 small navel orange

  • 4 fresh plum tomatoes, peeled, seeded, and chopped

  • 2 Tbsp. fresh orange juice

  • 2 drops Chios Mastiha oil (or more to taste)

  • 1/3 cup finely chopped scallions

  • 1 garlic clove, mashed

  • 2 Tbsp. fresh strained lemon juice

  • 2 Tbsp. extra virgin olive oil

  • ½ cup finely chopped pitted Greek cracked green olives

  • ½ tsp. crushed coriander seeds

  • Pinch of red pepper flakes

  • ½ tsp. paprika

  • 2 tsp. fresh oregano or coriander

  • Four 6-ounce (180 gr.) fresh cod or other white-fleshed fish fillets

  • Salt and freshly ground black pepper

  • 2 tsp. finely chopped lemon zest

  • 2 tsp. finely chopped orange zest

  • 2 Tbsp. Mastiha-scented olive oil

  1. Grate the orange and save the zest for the fish. Peel the orange, removing the pith completely. Cut the orange into ¼-inch (0,5 cm) dice. Mix all the salsa ingredients in a bowl, cover, and let stand for 1 hour in the refrigerator. Keep the bowl at room temperature for 15 - 20 min. before serving the fish.

  2. Preheat the oven to 375˚F (190˚C). Lightly oil an ovenproof baking dish large enough to fit the fish in one layer. Season the fish on both sides with salt and pepper to taste. Place in the pan and sprinkle with the orange and lemon zests. Drizzle with the Mastiha-scented olive oil. Bake for about 12 minutes, until the fish is fork tender. Remove to a platter, spoon over the salsa and any pan juices, and serve.