Baked Cod with Olive Tapenade Crust
Flaky white fish topped with a crispy olive and herb crust. This is the fish recipe for people who think they do not like fish.
Main Dish · Prep 10 min · Cook 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 cod fillets, about 150g each
- 100 g Kalamata olives, pitted, chopped
- 3 tbsp breadcrumbs, panko preferred
- 2 cloves garlic, minced
- 3 tbsp fresh parsley, chopped
- 1 lemon lemon zest
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- salt, to taste
black pepper
White fish can be boring. I know it, you know it. But when you put a crust of olives, breadcrumbs, garlic, and herbs on top, it becomes something completely different.
The tapenade crust does two things: it adds massive flavor to mild cod, and it forms this crispy, golden top that contrasts beautifully with the flaky fish underneath. It is basically the mullet of fish dishes — business on the bottom, party on top.
This is my Friday night dinner when I want something that feels special but requires minimal effort. Fifteen minutes of active work, tops.
Pro Tips
- Pat the cod completely dry. Moisture prevents the crust from crisping.
- Press the tapenade mixture firmly onto the fish. It should be a compact layer, not loose crumbs.
- Bake at high heat (200C/400F) for 12-15 minutes depending on thickness.
- Do not overcook. Cod goes from perfect to cardboard fast. When it flakes easily, it is done.
Serving
Serve with roasted cherry tomatoes and a lemony arugula salad. A glass of crisp white wine is practically required.
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