Cod with Tomato and Olive Tapenade
Cod with Tomato and Olive Tapenade
Ingredients
- 4 cod fillets 6 oz each
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Tapenade:
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted and chopped
- 1/4 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons fresh basil chopped
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 425°F (220°C).
- For tapenade, combine all ingredients in a bowl and mix well.
- Season cod fillets with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear cod for 2-3 minutes until golden.
- Flip fish and top with tapenade.
- Transfer skillet to oven and bake for 8-10 minutes until fish flakes easily.
- Serve immediately.
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