Cod en Papillote with Tapenade

15 INGREDIENTS • 10 STEPS • 30MINS

Cod en Papillote with Tapenade

This elegant baked cod fillet with bouillabaisse sauce gets a touch of heat from cayenne.

Love This Recipe?

This elegant baked cod fillet with bouillabaisse sauce gets a touch of heat from cayenne.

Curious Fig

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

30MINS

Total Time

Ingredients

Servings

2

us / metric

1/2 cup

Kalamata Olives

4 Tbsp

Green Olives

4 Tbsp

Beldi Olives

or black olives

4 Tbsp

Roasted Tomatoes

I used Divina®

2 cloves

Garlic

1

Lemon, juiced

2 Tbsp juice per 2 servings

2 Tbsp

Fresh Parsley

1 Tbsp

Fresh Oregano

1

Roma Tomato

2

Cod Fillets

1/2

Lemon

4 Tbsp

Chardonnay

to taste

Salt

to taste

Ground Black Pepper

2 Tbsp

Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

402

Fat

29.0 g

Protein

11.5 g

Carbs

17.0 g

Love This Recipe?

Curious Fig

Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!

Cooking Instructions

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step 1

In a food processor, combine Kalamata Olives (1/2 cup), Green Olives (4 Tbsp), Beldi Olives (4 Tbsp), Roasted Tomatoes (4 Tbsp), Garlic (2 cloves), Fresh Parsley (2 Tbsp), Fresh Oregano (1 Tbsp), 2 Tbsp of juice from Lemon (1) and Olive Oil (2 Tbsp).

step 1 In a food processor, combine Kalamata Olives (1/2 cup), Green Olives (4 Tbsp), Beldi Olives (4 Tbsp), Roasted Tomatoes (4 Tbsp), Garlic (2 cloves), Fresh Parsley (2 Tbsp), Fresh Oregano (1 Tbsp), 2 Tbsp of juice from Lemon (1) and Olive Oil (2 Tbsp).

step 2

Process to combine until slightly chunky, scraping down the sides of the bowl as needed. Measure out 1/2 cup of tapenade and set aside.

step 2 Process to combine until slightly chunky, scraping down the sides of the bowl as needed. Measure out 1/2 cup of tapenade and set aside.

step 3

Preheat oven to 375 degrees F (190 degrees C).

step 4

Slice the Lemon (1/2) and Roma Tomato (1) into rounds.

step 4 Slice the Lemon (1/2) and Roma Tomato (1) into rounds.

step 5

Place a large piece of parchment paper on a baking sheet. Arrange half the tomato slices in the center of the paper, and place 1 of the Cod Fillets (2) on top. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).

step 5 Place a large piece of parchment paper on a baking sheet. Arrange half the tomato slices in the center of the paper, and place 1 of the Cod Fillets (2) on top. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).

step 6

Spread 1/4 cup of the tapenade on top of the cod. Top with a slice of lemon. Drizze 2 Tbsp of the Chardonnay (4 Tbsp) below the fish. Repeat this process with the second cod fillet.

step 6 Spread 1/4 cup of the tapenade on top of the cod. Top with a slice of lemon. Drizze 2 Tbsp of the Chardonnay (4 Tbsp) below the fish. Repeat this process with the second cod fillet.

step 7

Seal the parchment by first gathering the two sides together in the center.

step 7 Seal the parchment by first gathering the two sides together in the center.

step 8

Then, seal both edges by folding tightly several times towards the center. Press down firmly on the seals.

step 8 Then, seal both edges by folding tightly several times towards the center. Press down firmly on the seals.

step 9

Ensure a tight seal by pressing along the seams along the middle again.

step 9 Ensure a tight seal by pressing along the seams along the middle again.

step 10

Place into the preheated oven to bake for 10-12 minutes, or until the fish is opaque and flakes with a fork. Serve immediately.

step 10 Place into the preheated oven to bake for 10-12 minutes, or until the fish is opaque and flakes with a fork. Serve immediately.

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