Pan-Roasted Cod with Green Olive, Almond, and Orange Relish

Adjust oven rack to middle position and heat oven to 425 degrees.

For The Relish:

Pulse olives, nuts, garlic, and orange zest in food processor until finely chopped, 10 to 12 pulses. Transfer to bowl and stir in orange juice, 1/4 cup extra-virgin olive oil, mint, and vinegar. Season with salt and cayenne to taste.

FOR THE FISH:

Pat cod dry with paper towels, season with salt and pepper, and sprinkle sugar evenly on 1 side of each fillet.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place cod sugared side down in skillet and press lightly to ensure even contact with skillet. Cook until browned on first side, about 2 minutes. Gently flip cod using 2 spatulas, transfer skillet to oven, and roast until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 7 to 10 minutes. Serve with relish.