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.
Steamed Cod and Sundried Tomato, Olive Tapenade
Servings
2 Servings
Ingredients
- 2 6 oz 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
Instructions
- 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
Thank you, Percy! Hope you enjoy this recipe, too!
I am really enjoying Mrs Wolfs dishes. I made her mustard Greens twice and they were Delicious. My husband does not eat vegetables most of the Time but he loved the Egg Recipe.
I have not Mixed olives with Sundryed Tomatoes, it sounds Delicious too.
I will add this to mY Recipe Box