Pan-Roasted Cod with Green Olive, Almond, and Orange Relish | America's Test Kitchen

Ingredients

• ½ cup pitted brine-cured green olives, chopped coarse
• ½ cup toasted slivered almond
• 1 small garlic clove, minced
• 1 teaspoon grated zest plus ¼ cup juice from 1 large orange
• ¼ cup extra-virgin olive oil
• ¼ cup minced fresh mint
• 2 teaspoons white wine vinegar
• Table salt and cayenne pepper
• 4 (4- to 6-ounce) skinless cod fillets, 1 to 1 ½ inches thick
• Table salt and pepper
• 1⁄2 teaspoon sugar
• 1 tablespoon extra-virgin olive oil