Cod with a Pine Nut Tapenade Crust Recipe

Cod with a Pine Nut Tapenade Crust Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Main dishes

Serves: 6

Preparation time: 5 minutes

Cooking time: 10 minutes

Method

For the tapenade

  1. Place the pine nuts under a hot grill.
  2. Gently roast the nuts until they are golden in colour.
  3. Attach the knife blade to the food processor.
  4. Add all of the tapenade ingredients into the food processor bowl and process for 10 seconds on speed 1.

For the fish

  1. Pat the skin of the cod dry.
  2. Using a sharp knife make three cuts in the skin.
  3. Turn the fish over spread some of the tapenade onto the flesh.
  4. Heat a little oil in a frying pan and heat until very hot.
  5. Add the cod skin side down.
  6. Cook for 2 minutes before transferring to a pre-heated oven for 10 minutes.

Chef's tip: Cutting the skin will help stop the fish from shrinking when being cooked. The thicker the fillet’s width the longer it will take to cook. To test whether the fish is cooked gently press the fillet with your finger and if it doesn’t bounce back up then it is cooked.

 

Ingredients

  • 6 cod fillets
  • (Cut into 5cm width fillets)

Pine nut tapenade

  • 50g pine nuts
  • 150g black olives (pitted)
  • 1 garlic
  • 2 anchovy in oil
  • 1½ tsp capers
  • 50g olive oil
  • 1/3 tbsp parsley
  • 1 tbsp oregano
  • Seasoning to taste

Post a comment

Related recipes

Tags