Provençal Green Olive Tapenade with Lemon Cod Fillets

Ingredients

• 4 cod fillets, skinless


• Salt and freshly ground black pepper


• 2 tablespoons extra-virgin olive oil


• 2 lemons


• 1 cup flat-leaf parsley, chopped


• 2 tablespoons capers, drained


• 1/2 cup green olives, pitted and chopped


• 1 clove garlic, minced


• 1/2 teaspoon dried thyme


• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat the oven to 400 degrees Fahrenheit ({method_of_cooking}).


2. Season both sides of the cod fillets with salt and pepper.


3. Place the fillets in an oven-proof baking dish and drizzle each with 1/2 tablespoon of olive oil.


4. Transfer the baking dish to the oven and cook for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.


5. While the cod is cooking, prepare the tapenade: Zest one lemon and then juice both lemons. Mix together the lemon zest, lemon juice, the remaining olive oil, parsley, capers, green olives, garlic, thyme, and red pepper flakes in a bowl.


6. Once the cod is ready, remove it from the oven and top each portion with a generous spoonful of the tapenade.


7. Serve immediately.

Preparation Time

ISO 8601 duration format: PT15M
Human readable format: 15 minutes

Cooking Time

ISO 8601 duration format: PT15M
Human readable format: 15 minutes

Total Time

ISO 8601 duration format: PT30M
Human readable format: 30 minutes

Additional Information

Type of dish: {meal_type}
Keywords: Cod, Fish, Tapenade, Green Olives, Mediterranean Cuisine, Lemon

Recipe Yield

Serves: 4

Total Calories

Approximately 300 calories per serving

Ingredients

- 600 grams cod fillets, skinless
- Salt and freshly ground black pepper
- 30 milliliters extra-virgin olive oil
- 2 lemons
- 240 milliliters flat-leaf parsley, chopped
- 30 milliliters capers, drained
- 120 grams green olives, pitted and chopped
- 1 clove garlic, minced
- 2.5 milliliters dried thyme
- 1.25 milliliters red pepper flakes

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Season both sides of the cod fillets with salt and pepper.
3. Place the fillets in an oven-proof baking dish and drizzle each with 15 milliliters of olive oil.
4. Transfer the baking dish to the oven and cook for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
5. Prepare the tapenade: Zest one lemon and then juice both lemons. Mix together the lemon zest, lemon juice, the remaining olive oil, parsley, capers, green olives, garlic, thyme, and red pepper flakes in a bowl.
6. Once the cod is ready, remove it from the oven and top each portion with a generous spoonful of the tapenade.
7. Serve immediately.

Preparation Time

ISO 8601 duration format: PT15M
Human-readable format: 15 minutes

Cooking Time

ISO 8601 duration format: PT15M
Human-readable format: 15 minutes

Total Time

ISO 8601 duration format: PT30M
Human-readable format: 30 minutes

Type of dish

Main Course

Keywords

Cod, Fish, Tapenade, Green Olives, Mediterranean Cuisine, Lemon

Recipe Yield

Serves: 4

Calories

Approximately 300 calories per serving