Baked Cod with Green Olive and Almond Tapenade

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

1. Place 4 cod fillets (about 5 oz/150 g each) in an oiled baking dish and season lightly with pepper.
2. Spread 1 heaping tbsp of the green olive paste with almonds over each fillet.
3. Scatter with 1 cup (150 g) cherry tomatoes and drizzle with a little olive oil.
4. 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.