Roasted Cod with Cherry Tomato ‘n Artichoke Tapenade
Do you have a non-fish eater in your house? Instead of just serving plain baked, grilled or broiled fish, entice them to try this roasted cod topped with colorful Cherry Tomato ‘n Artichoke Tapenade. Another fabulous MPM “Dinner in a Flash!”…
Servings: 4
Ingredients
- Olive oil spray
- 2 teaspoons olive oil
- 1 pound cod fillets or other mild fish
- 1/2 lemon or lime
- Salt as desired
- Freshly ground pepper as desired
Instructions
- Preheat oven to 400 degrees F. Lightly coat a large baking dish with olive oil spray.
- Arrange fillets in pan. Spray fillets with olive oil. Squeeze lemon or lime juice over fillets. Sprinkle with salt and pepper.
- Roast fillets for 8 to 10 minutes or until cooked through. Probe fish gently with a fork. If fish flakes easily and is opaque, it’s thoroughly cooked.
- Remove fish to a serving platter. Top with room temperature or slightly warmed Cherry Tomato ‘n Artichoke Tapenade.
Notes
Make Ahead and Storage Tips: tapenade may be prepared up to 1 day ahead. Cover and refrigerate. Before serving, drain any excess liquid that may have accumulated. Fish is best prepared just prior to serving. Use leftover fish and tapenade within 1 day.
If cod is not available, any mild fish you like will be equally delicious. Or how about trying this super simple tapenade over chicken, eggs or as topping for bruschetta?
