Tapenade-Crusted Baked Cod
Tapenade-Crusted Baked Cod
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
Instructions
Prepare the Tapenade
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2In 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.
- 3Transfer the tapenade to a small bowl and stir in 2 tablespoons of extra virgin olive oil and freshly ground black pepper.
Assemble and Bake
- 1Pat the cod fillets dry with a paper towel. Season lightly with salt.
- 2Place the cod fillets on the prepared baking sheet. Spread an even layer of tapenade over the top of each cod fillet.
- 3Scatter the halved cherry tomatoes around the cod fillets on the baking sheet. Drizzle the tomatoes with 1 tablespoon of olive oil.
- 4Bake for 12-18 minutes, or until the cod is opaque and flakes easily with a fork.
Serve
- 1Carefully transfer the baked cod and roasted tomatoes to serving plates. Serve immediately.
Nutrition Information
- Calories
- 381 kcal
- Protein
- 38 g
- Fat
- 22 g
- Carbs
- 7 g
| Nutrient | Per serving |
|---|---|
| Calories | 381 kcal |
| Protein | 38 g |
| Fat | 22 g |
| Carbs | 7 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.