Remember a couple of weeks ago when I mentioned I was going to work on adding more seafood to my cooking repertoire? This week I didn’t venture too far as far as type of fish, but I thought it would be nice to share a company worthy recipe such as this baked cod with olive tapenade. If you live in a city, you may be able to find tapenade near the olives and other condiments, but if you’re not that lucky, olive tapenade is very easy to make.
Now, if you’ve tried the tapenade and said, “Heather, that’s just a bit too tart, I can’t see how it can be appetizing,” hang in there. The heat of baking mellows the flavors of the olives, muting the bite, but leaving the flavor. Just give it a shot, you may be surprised. This recipe should serve five – six adults, assuming two sides. It has a convenient resting time before serving allowing the host / hostess to finish up other items while the fish absorbs the flavor. Roasted broccoli makes an excellent vegetable accompaniment and can be finished in the oven right after the fish has been pulled out.
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Spanish Baked Cod with Tomatoes and Olive Tapenade Recipe Ingredients:
- 2 lbs – 2 ½lbs cod fillets or other firm, white fleshed fish
- 1 cup olive tapenade
- 3 medium or 2 large tomatoes, sliced
- 3 cloves of garlic, minced
- 1/2 medium onion, sliced
- small handful of flat leaf parsley, coarsely chopped
- 3 TBSP olive oil
- fresh ground pepper to taste
Preheat the oven to 400°F. In a 9×13 glass pan, drizzle a little olive oil (about a tablespoon). Place the cod fillets skin side down (whether or not the skin has been removed, that’s up to personal taste, my fillets were skinless). Drizzle the top of the fillets with an additional tablespoon of olive oil. Sprinkle with fresh ground pepper. Press the one cup of olive tapenade into the cod fish fillets.
Isn’t it pretty?
Simple enough for a company worthy dish, yes?
Submitted to Mouthwatering Mondays and Tasty Tuesday.