Fish / shellfish

Cod fillet & brunoise with olives


Here is an original recipe and a great way to combine cod back with olives.

A happy marriage between the sea and the Provencal Mediterranean.

Ingredients for 4 persons :

  • 4 back of cod
  • 150g ofolives green
  • 2 stalks of celery
  • 1 Granny Smith apple
  • 1 lime juice
  • Salt
  • Pepper
  • Olive oil

Cod fillet & brunoise with olives

- Preheat your oven to 200 ° C.

- Place the cod backs in an ovenproof dish on baking paper and bake for 15 minutes.

- Very finely chop half of the green olives, the celery and the apple.

- In a blender, mix the olives with a dash of olive oil, a lime juice, water if necessary and season.

- Mix the tapenade with the previous preparation.

- Once your fish is out of the oven, cover the backs of the fish with the olive mixture, season and enjoy!

Photo credit: Ph. Asset / Mix’n’Olives

Video: Mediterranean baked cod with tomatoes, olives and basil (October 2020).