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.
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.