Cod With Caper-Orange Sauce

Name: Cod With Caper-Orange Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; Grated zest of an orange, plus ¼ cup orange juice (from 1 orange); 1 ½ teaspoons white vinegar; 1 teaspoon honey; ¼ teaspoon ground turmeric; Fine sea salt; 2 tablespoons non-pareil capers, chopped, plus whole ones for garnish; 8 cups/11 ounces packed spinach leaves, stemmed and roughly torn if large, or use baby kale or chopped stemmed collard greens; 4 (5- to 7-ounce) skinless cod fillets (or other white fish such as haddock or hake); 1 tablespoon butter

By Nargisse Benkabbou

Published February 27, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready In: 25 min
Rating: 4(12)
Comments: Read comments

This simple fish dinner is all about contrast: tender, flaky white fish over a bed of spinach, paired with a vibrant, citrusy sauce that’s equal parts briny, sweet and gently spiced. The sauce comes together in minutes; olive oil gets infused with garlic, orange zest and turmeric, then balanced with vinegar, honey and plenty of chopped capers. The result is bright and aromatic, with just enough richness to coat the fish beautifully. The olive oil gives it a smooth, rounded depth, while a touch of butter ties everything together into a silky, golden sauce. It’s the kind of meal that feels fresh and nourishing, but still quick enough for a weeknight. Serve it with rice, couscous, or plenty of bread to soak up every last bit.

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Ingredients

Yield:4 servings

4 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
Grated zest of an orange, plus ¼ cup orange juice (from 1 orange)
1 ½ teaspoons white vinegar
1 teaspoon honey
¼ teaspoon ground turmeric
Fine sea salt
2 tablespoons non-pareil capers, chopped, plus whole ones for garnish
8 cups/11 ounces packed spinach leaves, stemmed and roughly torn if large, or use baby kale or chopped stemmed collard greens
4 (5- to 7-ounce) skinless cod fillets (or other white fish such as haddock or hake)
1 tablespoon butter

Ingredient Substitution Guide

Preparation

Step 1
Make the caper orange sauce: In a medium bowl, add 3 tablespoons olive oil, the garlic, orange zest, orange juice, vinegar, honey, turmeric and ½ teaspoon salt. Use a fork to whisk until emulsified, then add the chopped capers. Set aside.
1. Step 2
  Heat the remaining tablespoon of olive oil in a large frying pan over medium-high for 1 to 2 minutes. Add the spinach and cook, tossing frequently, until just wilted, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
1. Step 3
  Pat the fish fillets dry with paper towels and season lightly with salt on all sides.
1. Step 4
  In the same pan over medium heat, pour the caper-orange sauce and bring to a simmer. Add the butter and keep stirring until it has melted.
1. Step 5
  Add the cod fillets and cook on one side, 2 to 4 minutes, depending on the thickness of your fillets. Use a spatula to gently flip the fillets and continue cooking for another 2 to 4 minutes, until the fish is cooked through and flakes easily with a fork.
2. Step 6
  Before serving, drain the spinach (if it has released any liquid) and spread across a large serving plate. Arrange the fish fillets on top and spoon the warm sauce over. Garnish with extra capers and serve immediately.