Name: Baked cod with tapenade and broccoli
Yield: 4
Ingredients: 560 g cod fillets; 400 g olives, black without stone; 50 g anchovies; 3 cloves of garlic, or more to taste; 0.5 tsp salt; 10 turns of a pepper grinder; 1 dl olive oil; 1 broccoli in small florets; 1 tbsp olive oil; 1 bunch fresh parsley, roughly chopped

Baked cod with tapenade and broccoli

Easy

This cod form is a real flavor bomb! Tapenade adds personality to the dish, and is probably easier to make than you think.

Ingredients

servings

- 560 g 1 cod fillets
- 400 g 1 olives, black without stone
- 50 g 1 anchovies
- 3 1 cloves of garlic, or more to taste
- 0.5 tsp 1 salt
- 10 1 turns of a pepper grinder
- 1 dl 1 olive oil
- 1 1 broccoli in small florets
- 1 tbsp 1 olive oil
To serve
- 1 1 bunch fresh parsley, roughly chopped

Procedure

Preheat the oven to 160 degrees Celsius.
Add the olives, anchovies, garlic, salt, pepper and olive oil to a bowl and blend with a hand blender to make a smooth tapenade.
Bring salted water to the boil to cook the broccoli. Cut the broccoli into florets and boil in the water for around 2 minutes.
Transfer the broccoli and the cod fillet to an oven-proof dish. Spread an even layer of the tapenade over the broccoli and cod then drizzle with 1 tbsp olive oil. Bake in the oven for around 15 minutes.
Serve the cod, broccoli and tapenade topped with fresh, roughly chopped curly-leaf parsley.

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