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Baked cod with tapenade and broccoli

This cod form is a real flavor bomb! Tapenade adds personality to the dish, and is probably easier to make than you think.
Recipe icon
    • 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
  • To serve
    • 1 bunch fresh parsley, roughly chopped
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  1. Preheat the oven to 160 degrees Celsius.
  2. Add the olives, anchovies, garlic, salt, pepper and olive oil to a bowl and blend with a hand blender to make a smooth tapenade.
  3. Bring salted water to the boil to cook the broccoli. Cut the broccoli into florets and boil in the water for around 2 minutes.
  4. 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.
  5. Serve the cod, broccoli and tapenade topped with fresh, roughly chopped curly-leaf parsley.