Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Tapenade-Crusted Baked Cod - Image 1

Tapenade-Crusted Baked Cod

French cuisineMediterranean cuisineMediterranean
0
Be the first to like this recipe

Tapenade-Crusted Baked Cod

  1. Fried Fish Dishes >
  2. Grilled & Baked Fish Dishes

Prep: 15 min • Cook: 18 min. Flaky cod fillets baked with a savory crust made from a rustic tapenade, complemented by sweet cherry tomatoes and aromatic herbs, offering a complete and flavorful Mediterranean meal that's quick enough for a weeknight but special enough for guests.

Preparation time
15 min
Cooking time
18 min
Total time
33 min
Servings
2
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Tapenade Crust

  • 1/2 cup black olives(pitted)
  • 1 tbsp capers(drained)
  • 2 pcs anchovies(fillets, rinsed)
  • 1 pc garlic(clove)
  • 2 tbsp fresh parsley(chopped)
  • 1 tsp fresh thyme(chopped)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil(extra virgin)
  • 1/4 tsp black pepper(freshly ground)

Main Dish

  • 2 pcs cod fillets(about 6 oz each, skin removed)
  • 1 cup cherry tomatoes(halved)
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

Prepare the Tapenade

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a food processor, combine pitted black olives, capers, anchovy fillets, garlic clove, fresh parsley, fresh thyme, and lemon juice. Pulse until finely chopped but still a bit chunky.
  3. Transfer the tapenade to a small bowl and stir in 2 tablespoons of extra virgin olive oil and freshly ground black pepper.

Assemble and Bake

  1. Pat the cod fillets dry with a paper towel. Season lightly with salt.
  2. Place the cod fillets on the prepared baking sheet. Spread an even layer of tapenade over the top of each cod fillet.
  3. Scatter the halved cherry tomatoes around the cod fillets on the baking sheet. Drizzle the tomatoes with 1 tablespoon of olive oil.
  4. Bake for 12-18 minutes, or until the cod is opaque and flakes easily with a fork.

Serve

  1. Carefully transfer the baked cod and roasted tomatoes to serving plates. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
6 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories380.5 kcal223.8 kcal761 kcal
Protein38.2 g22.5 g76.4 g
Fat22.4 g13.2 g44.8 g
Carbs6.8 g4 g13.6 g

Tips

  • For a smoother tapenade, process longer until it forms a paste. For a rustic texture, pulse briefly.
  • Avoid overcooking cod; it will become dry. The internal temperature should reach 145°F (63°C).
  • This dish pairs wonderfully with roasted potatoes, couscous, or a simple green salad.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…