Under the heat of the oven, cherry tomatoes burst beside cod fillets crowned with Estoublon’s Green Olive Paste with Almonds, an herbaceous, bright tapenade with a little crunch that seasons the fish all on its own.
Serves 4 · 25 min
- Place 4 cod fillets (about 5 oz/150 g each) in an oiled baking dish and season lightly with pepper.
- Spread 1 heaping tbsp of the green olive paste with almonds over each fillet.
- Scatter with 1 cup (150 g) cherry tomatoes and drizzle with a little olive oil.
- Bake at 400°F (200°C) for 12 to 15 minutes, until the fish flakes easily, and serve with a squeeze of lemon.
The star of this recipe: Green Olive Paste with Almonds, by Estoublon.
