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This recipe requires a nonstick skillet that is ovensafe to 425 degrees. You can also use a well-seasoned carbon-steel skillet. Sea bass and snapper are good substitutes for the cod.
FOR THE RELISH: Adjust oven rack to middle position and heat oven to 425 degrees. 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, ¼ 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.