Cod filet with homenade tapenade
Comment: A simple recipe with a simple, homemade tapenade. Use a good olive oil, of course, but even more important, good black olives, as they will set the overall taste of your tapenade. This will go very well with an "écrasé de pommes de terres" (rougly mashed potatoes with EVOO instead of butter).
A possibility is to simply poach the fish (can also be haddock) in veggy broth for ~8 mn.
1- pound cod fillet,
1 clove garlic garlic finely chopped or grated
1 cup (150 g) halved cherry tomatoes
1/8 cup (30 g) chopped good black olives
1- tablespoon capers, drained and chopped if large
juice of 1/2 lemon
2 anchovies filets finely chopped
EVOO (good one)
S + P
Wash the fillets and pat them dry. Salt and pepper both sides.
Heat butter in a frying pan and place the filets to slightly golden on both sides.
Add a little more butter and spoon over the filet so they don't dry.
Lower the heat and finish cooking a few minutes (if they are thick). They should reach 45+C in the middle.
For the tapenade, heat some EVOO in a small pan over medium heat.
Add tomatoes and garlic and cook, covered, stirring a few times, until nice and soft, ~10 minutes. Add the olives and capers, cook, stirring ~5 mn. Remove from heat. Add anchovies and lemon juice, mix and spoon the tapenade over the fish when serving.