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
gcod fillets
golives, black without stone
ganchovies
cloves of garlic, or more to taste
tspsalt
turns of a pepper grinder
dlolive oil
broccoli in small florets
tbspolive oil
To serve
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.
