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

Chicken Breast: 4 fillets (approximately 500g)
Onions: 2 medium-sized (about 200g)
Potatoes: 4 medium-sized (about 600g)
Jalapeños: 2, deseeded and chopped

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Wash and peel the potatoes, then cut them into small cubes.
3. Slice the onions and jalapeños.
4. Season the chicken fillets with salt and pepper.
5. In a baking dish, place the seasoned chicken fillets.
6. Surround the chicken with the diced potatoes, sliced onions, and chopped jalapeños.
7. Drizzle olive oil over the chicken and vegetables.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Serve hot and enjoy!

Preparation Time

ISO 8601 duration format: PT20M

Human readable format: 20 minutes

Cooking Time

ISO 8601 duration format: PT30M

Human readable format: 30 minutes

Total Time

ISO 8601 duration format: PT50M

Human readable format: 50 minutes

Type of dish

Main Course

Keywords

Chicken, Potatoes, Onions, Jalapeños, Baked

Recipe Yield

Serves: 4

Calories

Approximately 320 calories per serving