Baked Cod with Tapenade on Potatoes
Baked cod with tapenade served over sliced potatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g mostly waxy potatoes
- 3 tbsp olive oil
- Salt
- black pepper (ground)
- 300 g green beans
- 4 cod fillets (about 180 g each)
- 0.5 lemon (juice)
- 100 g tapenade
- 2 Tomatoes
- 80 g Sheep Cheese
- 4 tbsp chopped parsley
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Line a baking tray with parchment paper.
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2.
Peel the potatoes, slice them thinly, and toss with olive oil. Season with salt and pepper, then spread on the tray. Bake in the oven for about 15 minutes.
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3.
Meanwhile, wash and trim the green beans, then boil in salted water for about 6 minutes until al dente. Drain, let drain, and mix into the potatoes. Bake for another 10 minutes.
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4.
Rinse the cod fillets, pat dry, and drizzle with lemon juice. Lightly season with salt and spread about 2 tbsp of tapenade over each fillet. Slice tomatoes in half and cut into rounds; place on top of the tapenade. Sprinkle crumbled sheep cheese over the tomatoes. Arrange the fish atop the potatoes and bake for an additional 15 minutes. Serve sprinkled with parsley.
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5.
Serve with baguette if desired.
