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Steamed Cod and Sundried Tomato, Olive Tapenade
This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. In this recipe, olives, sundried tomatoes, garlic and white wine provide savory bursts of flavor. I serve this dish a bright green vegetable such as sautéed Brussels sprouts in garlic and olive oil, or just wilted kale.
- Duration
- Cook Time
- Prep Time
- 2 ServingsServings
Ingredients
- 2 6oz cod portions, patted dry
- 1/4 cup black or green olives, pitted
- 1/3 cup sundried tomatoes
- 2 cloves garlic, peeled and sliced
- 2 tbsp olive oil
- 1/4 cup white wine
- Salt + pepper to taste
Preparation
- Preheat oven to 375 degrees
- Heat olive oil in a heavy bottomed skillet over medium-low heat, add garlic and cook until fragrant (about 5 minutes)
- In a food processor, blend sun-dried tomatoes and olives
- Add cooked garlic and oil to food processor and pulse to combine into tapenade
- Season both sides of the fish with salt and pepper, assemble cod pieces individually on tin foil or parchment paper
- With a rubber spatula evenly distribute the tapenade and 2 tbsp white wine over each fish portion
- Gently wrap tin foil or parchment paper around fish to form a pouch
- Bake for 16-20 minutes or until the fish is cooked through to your liking
