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Preparation time: 5 minutes
Cooking time: 10 minutes
For the tapenade
For the fish
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.
Cod fillets 6(Cut into 5cm width fillets)
Pine nut tapenadePine nuts 50gBlack olives 150g (pitted)Garlic 1Anchovy in oil 2 fishCapers 1½ tspOlive oil 50gParsley 11/3 tbspOregano 1 tbspSeasoning to taste
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