Tapenade Baked Cod

Delicious and simple Mediterranean style fish  in less than half an hour.
Tapenade Baked Cod

Tapenade Baked Cod

by Sue Lau  | Palatable Pastime

Now that Fat Tuesday is past once again, we put away our beads and Cajun spice and enter the Lenten season. Today, Ash Wednesday, which is probably the time of year when fish consumption is at it’s highest marks the beginning of that time which extends now through Easter Sunday. And although I don’t observe eating only fish on Fridays as many Catholics (and some other Christians do), I do love this time of year because it generally means great buys at the fishmonger. From now through Easter and even beyond to Cinco de Mayo and early summer when we do our grilling, fish and shrimp are going to be everywhere.

Tapenade on fish

What a moment of joy, that the Lord indeed feeds the masses with fish, both long ago and again in the present day. And whether or not you are a Christian, this is cause to celebrate. The rebirth of Jesus Christ, the rebirth of the Earth in Springtime, or even just a renewed sense of dedication to eating healthier food, which fish usually are, especially if they have omega-3 fatty acids are all good reasons for that celebration.

Fish with topping

This particular fish recipe is loaded with flavor and is super quick to get into the oven and then to the table. I easily managed it for the lunch hour when I was short on time. So whether you are busy working home cook or just relaxing and enjoying your dinner over a glass of wine, this fish is both casual and elegant and easy. What more can we ask for? I hope you enjoy.

~Sue

Fish with cheese and toppings

Tapenade Baked Cod

  • Servings: 2
  • Time: 25mins
  • Difficulty: easy
  • Print

Tapenade Baked Cod
Ingredients:

  • 3/4 pound cod loin fillets
  • salt and black pepper
  • 2 tablespoon black olive tapenade
  • 1/2 cup chopped roma tomato
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons small capers
  • 2 tablespoons grated Parmesan  cheese
  • sliced lemon, variety olives, fresh parsley (optional garnishes)

Method:

  1. Preheat oven to 400ºF.
  2. Line a baking pan with nonstick foil and place  fish on it, seasoning fish to taste with salt and pepper.
  3. Top fish  with tapenade, then tomatoes, vinegar, capers and finally, cheese.
  4. Bake at 400ºF. for 15-17 minutes, depending on thickness, until fish easily plakes.
  5. Serve garnished with lemon slices, variety olives and parsley if desired.

From the kitchen of palatablepastime.com


Tapenade Baked Cod

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Tilapia Piccata

Fish and Potato Tagine with Preserved Lemon

Easy Lemon Parmesan Baked Salmon

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3 Comments

  1. Mary Pat Frick (aka twissis) says:

    Made for the FF&F FYC Tag Game because we are blessed w/an abundance of seafood, love it & are always looking for new & tasty ways to enjoy the bounty. I used cod & your “Black Olive Tapenade” recipe for this. I made 1 addition to it, will review it separately & post a pic there. We both loved this recipe. DH ate his w/o cheese due to a diet restriction, but otherwise the recipe was made as written. The presentation was colorful & the flavors bright, compatible & in good proportion. It will grace our table again in the future. Thx for sharing your recipe.

    Like

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