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.
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
- Pat the fish pieces with a paper towel and then lightly salt and pepper.
- 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.
- Divide the minced garlic between the pieces and sprinkle it over the tapenade layer.
- Lay slices of tomato over the pieces of fish.
- Sprinkle with the dried thyme.
- Drizzle with olive oil and then sprinkle with hemp seeds (optional)
- Place in a pre-heated 200 C (400 F) oven and bake for 15 minutes.
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