Cooking Instructions
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Step 1
In a food processor, combine
Kalamata Olives (1/2 cup)
,
Green Olives (1/4 cup)
,
Beldi Olives (1/4 cup)
,
Roasted Tomatoes (1/4 cup)
,
Garlic (2 cloves)
,
Fresh Parsley (2 Tbsp)
,
Fresh Oregano (1 Tbsp)
, 2 Tbsp of juice from
Lemon (1)
and
Olive Oil (2 Tbsp)
.
Step 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.
Step 3
Preheat oven to 375 degrees F (190 degrees C).
Step 4
Slice the
Lemon (1/2)
and
Roma Tomato (1)
into rounds.
Step 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)
.
Step 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 (1/4 cup)
below the fish. Repeat this process with the second cod fillet.
Step 7
Seal the parchment by first gathering the two sides together in the center.
Step 8
Then, seal both edges by folding tightly several times towards the center. Press down firmly on the seals.
Step 9
Ensure a tight seal by pressing along the seams along the middle again.
Step 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.
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