Cod With Caper-Orange Sauce

By Nargisse Benkabbou

Updated March 4, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
25 min
Rating
5(563)
Comments
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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
Nutritional analysis per serving (4 servings)

11 grams carbs; 81 milligrams cholesterol; 334 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 3 grams fiber; 751 milligrams sodium; 33 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

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Ratings

5 out of 5
563 user ratings
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Comments

FNT

Cooked a half recipe. Next time I’ll double the sauce. Served with wilted kale and orzo. Terrific

Uggy

Easy and yummy. Served with toasted couscous. Delish.

Sarah Indianapolis

Took advice and didn’t salt the fish—dish was perfectly seasoned. Used pollack filets from our Wild Alaskan box and it’s a great fish for sauces! (I would not do this to a wild caught salmon filet, by example.). Served over rice cooked with chicken stock and a spinach/arugula combo. Next time with collards! Doubled the sauce as suggested and don’t regret! Leftover rice and sauce will adorn some Rancho Gordo scarlet runner beans!

Judith

Do not crush the garlic. I did to save time and it overpowered the other flavors.

Myokyo

I/2 recipe, cod, black bok choy green parts, brown basmati/wild rice base with lemon zest/juice subbed (no vinegar), 2x sauce. Super!

PJ

Why doesn’t this have thousands of reviews? It was so good, and everyone liked it, even my picky eaters.

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