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OHOW’s Favorite Baked Cod with Olive and Tomato Tapenade Recipe

At Orthopaedic Hospital of Wisconsin, we know the importance of simple and healthy meals for the warmer months. We want to spend more time outside and less time in the kitchen. Our Baked Cod with Olive and Tomato Tapenade Recipe allows for just that. This light and flaky baked fish paired with the tanginess of the tomato and olive tapenade forms an elegant yet simple warm-weather meal.

“Try this healthy and delicious dish,” Chef Mike said. “It’s an excellent choice for a quick spring or summer soirée that won’t break the bank.”

Tapenade, a popular food in the south of France, is an olive-based spread. Its bold and briny zing adds salt and flavor to an otherwise clean tasting fish. 

The preparation for this meal is straightforward. Begin by preheating the oven to 375 degrees. Next, mix all of the ingredients for the tapenade together and let it stand at room temperature. You can even prepare the tapenade the day before to make the preparation even easier.

Next, place your baked cod in a glass baking dish and drizzle with olive oil, salt, and pepper. Bake for about 20 minutes. When the cod is fully cooked, garnish with the tapenade and fresh lemon. We like serving this dish with jasmine rice and seasonal vegetables.

OHOW’s Favorite Baked Cod with Olive and Tomato Tapenade Recipe

This light and flaky fish paired with the tanginess of the tomato and olive tapenade forms an elegant yet simple warm-weather meal.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Fish
Servings 4 people

Ingredients
  

  • 8 oz. Alaskan Cod Loin Preferably fresh

Olive Tapenade

  • 1 cup Kalamata olives Chopped fine
  • 1/2 cup Pitted green olives Chopped fine
  • 1/2 tsp Minced Anchovy Anchovy paste works as well
  • 1/4 cup Capers Rinsed with cold water
  • 2 tsp Parsley Chopped
  • 2 cloves Garlic Chopped
  • 2 tbsp Fresh lemon juice and zest
  • 1/2 tsp Cracked black pepper
  • 1/2 cup Extra-virgin olive oil
  • 1/2 cup Fresh Roma tomato
  • 1/2 cup Pine nuts

Instructions
 

  • Mix all the ingredients for the tapenade together and let it stand at room temperature. You can make the tapenade the day before and keep in the refrigerator overnight.    
  • Set the cod in a 8” by 12” glass baking dish. Drizzle olive oil, cracked pepper and kosher salt. 
  • In a 375 degree preheated oven, set cod in the center of the oven. Bake for about 20 minutes.  
  • When the cod is done, remove it from the oven and place on a serving dish or small platter. Garnish with fresh lemon and spoon the tapenade mixture over the top of the fish.

Notes

"I like to serve the cod with jasmine rice and a side of any vegetable you would like." - Chef Mike. 
Keyword baked cod dish, cod, fish
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