It is a constant challenge to make my life easier. I want real food. I want it to be easy. I guess you could say I want gourmet food with little labor, so when I stumbled upon this recipe I got really excited. I think this may be my most simple meal so far. With my perpetual quest to have good food, that is real food, that is easy and fast, with minimal preservatives I stumbled upon Cod with Tomato and Tapenade.
I really thought I had reached my highpoint of easy when I made Angel Hair Pasta with Feta & Pine Nuts, but this is even simpler. I try really, really hard to stay away from processed food, however I did buy pre-made tapenade from the refrigerated section at Trader Joe’s. Warning, while olives are cured or preserved they do have a shelf life. Jacques made his own tapenade, but for the amount I needed it was cheaper just to buy ready-made. I don’t buy ready-made often, but in this case the quality seemed to be there. The ingredients were black and green olives, capers, garlic, canola/olive oil, and pimento. So make your own or go to TJs.
Here is another warning – when you take photos of your mise en place, please turn your fish to its presentation side.
I added a few tomatoes in just for good measure and to round out the meal. They sweetened with the their roasting.
Serve over a bed of cooked spinach, or rice, couscous, orzo, or in my case mashed potatoes.
So a spoon or two of tapenade over the fish, into the oven, and your good to go. At 400°F, it took about 10 minutes for mine. It will depend on your oven and the type of pan you use. I could hear my tomatoes exploding, a big warning. There is carry over cooking so be mindful of that. When I took the dish out of the oven it was sizzling from the oil from the olives, the tomatoes, and the juices from the fish so let it rest a few minutes. Delicious.
It’s fast food. It’s comfort food. The recipe easily doubles or more. Good enough for company, or just one or two. Could it be any quicker?
Okay, call your friends and invite them to lunch, or dinner, or supper. This should be shared.
- 2 – 6 or 8 oz. Fish
- 3 tablespoons Tapenade
- 12 Cherry or Grapes Tomatoes
- Olive oil to brush fish and bottom of pan
- Mise en place ~ Gather ingredients
- Preheat oven 400°F
- Brush fish lightly with olive oil.
- Spoon a 1½ tablespoon tapenade over fish.
- A teaspoon of oil to coat tomatoes – add around fish.
- Roast – 10 minutes per fish thickness. Test for to see if it is cooked through. Mine took about 15 minutes. When I remove it from the oven it was sizzling and the tomatoes had started to pop.
- Let rest.
- Serve over couscous, or orzo, or pasta, or mashed potatoes.
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