This elegant baked cod fillet with bouillabaisse sauce gets a touch of heat from cayenne.
Total Time
30min
4.5
2 Ratings
Author: Curious Fig
Servings:
2
Ingredients
•
1/2
cup
Kalamata Olives
•
4
Tbsp
Green Olives
•
4
Tbsp
Beldi Olives
or black olives
•
4
Tbsp
Roasted Tomatoes
•
2
cloves
Garlic
•
1
Lemon
, juiced
•
2
Tbsp
Fresh Parsley
•
1
Tbsp
Fresh Oregano
•
1
Roma Tomato
•
2
Cod Fillets
•
1/2
Lemon
•
4
Tbsp
Chardonnay
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
In a food processor, combine Kalamata Olives (1/2 cup), Green Olives (4 Tbsp), Beldi Olives (4 Tbsp), Roasted Tomatoes (4 Tbsp), Garlic (2 cloves), Fresh Parsley (2 Tbsp), Fresh Oregano (1 Tbsp), 2 Tbsp of juice from Lemon (1) and Olive Oil (2 Tbsp).
2.
Process to combine until slightly chunky, scraping down the sides of the bowl as needed. Measure out 1/2 cup of tapenade and set aside.
3.
Preheat oven to 375 degrees F (190 degrees C).
4.
Slice the Lemon (1/2) and Roma Tomato (1) into rounds.
5.
Place a large piece of parchment paper on a baking sheet. Arrange half the tomato slices in the center of the paper, and place 1 of the Cod Fillets (2) on top. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
6.
Spread 1/4 cup of the tapenade on top of the cod. Top with a slice of lemon. Drizze 2 Tbsp of the Chardonnay (4 Tbsp) below the fish. Repeat this process with the second cod fillet.
7.
Seal the parchment by first gathering the two sides together in the center.
8.
Then, seal both edges by folding tightly several times towards the center. Press down firmly on the seals.
9.
Ensure a tight seal by pressing along the seams along the middle again.
10.
Place into the preheated oven to bake for 10-12 minutes, or until the fish is opaque and flakes with a fork. Serve immediately.
Nutrition Per Serving
CALORIES
402
FAT
29.0 g
PROTEIN
11.5 g
CARBS
17.0 g
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