Baked Cod with Olive Tapenade and Tomatoes

by lisa | 28 September 2014 07:30

My husband is not a big fan of white fish, but I love it. Sometimes I eat it for breakfast, lunch and dinner when he’s out of town on business just so I can get my fill of it. Most of the time I just pan fry it and squeeze a little lemon on it. My friend, Julie, is an amazing cook and she suggested I try it with some olive tapenade smeared on it. I didn’t get an exact recipe from her (meaning her dish is probably way better than mine), but this is how I did it. I added a little extra nutrition punch by sprinkling hemp seeds over the top. You can read all about hemp seeds here.

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Baked Cod with Olive Tapenade and Tomatoes

Ingredients

  • Cod (or any white fish you like), 1-2 pieces per person
  • About 1 teaspoon olive tapenade per piece of fish
  • 1 tomato, sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon thyme
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 1 teaspoon hemp seeds (optional)
  • 1 teaspoon hemp seeds

Instructions

  1. Pat the fish pieces with a paper towel and then lightly salt and pepper.
  2. Place in an oven proof dish (I used a pie pan), and spread the olive tapenade over the top of each piece. I spread a pretty thin layer over mine, but you could put it on as thick as you like.
  3. Divide the minced garlic between the pieces and sprinkle it over the tapenade layer.
  4. Lay slices of tomato over the pieces of fish.
  5. Sprinkle with the dried thyme.
  6. Drizzle with olive oil and then sprinkle with hemp seeds (optional)
  7. Place in a pre-heated 200 C (400 F) oven and bake for 15 minutes.
http://swisspaleo.ch/baked-cod-with-olive-tapenade-and-tomatoes/

Source URL: http://swisspaleo.ch/baked-cod-with-olive-tapenade-and-tomatoes/