Cod à la tapenade

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For those of you who have been loyally following me on Instagram, you might remember this picture I posted a while ago of Cod à la tapenade. Sorry for the delay in posting the recipe but it is well worth the wait and quite appropriate for meat free monday!

Having grown up in the south of France, I love a bit of Provençal cooking and try my best to recreate flavours that I have experienced from a young age. So here goes with my take on Tapenade!

Tapenade has got to be one of the tastiest toppings to a fresh fillet of fish and it is always more special when it’s homemade. The great thing is that you can make quite a large batch and then refrigerate the extra and save it for another day. It’s particularly nice when paired with sliced french baguette or sourdough. I also love using it as a filling for chicken breasts so try that out when you get the chance.

Alongside my tapenade-crusted cod, I usually cook spicy paprika roasted potatoes. You might be wondering where the paprika spice comes into French cooking when it’s more of a Spanish flavour? Well it’s got to be one of my favourite spices and zut alors does it taste good when sprinkled on potatoes!

Top tip: If you aren’t a fan of paprika (why on earth not?), don’t worry! Just replace the paprika with parsley butter which is equally delicious.

Voilà. To recreate this dish délicieux, follow the recipe below!


Tapenade:

50g pitted black olives

3 sundried tomatoes

2 cloves of garlic

A handful of basil leaves

Olive oil

Cod and Potatoes:

½ kilo fillet of Cod

A handful of dried breadcrumbs

½ kilo potatoes

A generous helping of paprika


Heat the oven to 180 degrees celsius (fan oven) and prepare the cod. After washing and patting the cod with paper towel, make fairly deep incisions in the fillet. These will later be stuffed with the homemade tapenade to infuse the cod with the delicious flavour of the olives.

Put all the ingredients for the tapenade in a blender and blend for a short while, making sure that it doesn’t reach the consistency of a paste. The tapenade is more striking when you get chunks of the ingredients. Spoon the tapenade into the incisions in the cod fillet and drizzle some olive oil over before pouring the breadcrumbs onto the fillet.

Meanwhile, parboil the potatoes for ten minutes and drain them. Chop each of the potatoes in half so they can get crispy in the oven. Mix olive oil and paprika in a preheated dish and coat the potatoes in the mixture. Season the potatoes and put in the oven for 25-30 minutes on the top shelf. After 5 minutes of cooking time, put the cod in the oven and set a timer for 20 minutes.

In the last 5 minutes of cooking time, boil some broccoli for some greenery and display as shown in the photo above. Et voilà, c’est parfait!

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