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
Olive Oil (2 Tbsp)
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.
Preheat oven to 375 degrees F (190 degrees C).
Roma Tomato (1)
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)
Ground Black Pepper (to taste)
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.
Seal the parchment by first gathering the two sides together in the center.
Then, seal both edges by folding tightly several times towards the center. Press down firmly on the seals.
Ensure a tight seal by pressing along the seams along the middle again.
Place into the preheated oven to bake for 10-12 minutes, or until the fish is opaque and flakes with a fork. Serve immediately.