Spanish Baked Cod with Olive Tapenade

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Heather says:

Remember a couple of weeks ago when I mentioned I would work on adding more seafood to my cooking repertoire? This week I didn’t venture too far as type of fish, but I thought it would be nice to share a company-worthy recipe such as this baked cod with olive tapenade. If you live in a city, you may be able to find tapenade near the olives and other condiments, but if you’re not that lucky, olive tapenade is very easy to make.

Now, if you’ve tried the tapenade and said, “Heather, that’s just a bit too tart; I can’t see how it can be appetizing,” hang in there. The heat of baking mellows the flavors of the olives, muting the bite, but leaving the flavor. Just give it a shot. You may be surprised. This recipe should serve five-six adults, assuming two sides. It has a convenient resting time before serving to allow the host/hostess to finish up other items while the fish absorbs the flavor. Roasted broccoli makes an excellent vegetable accompaniment and can be finished in the oven right after the fish has been pulled out.

Don’t worry; all the extra text and pictures can be easily be removed before printing with that PrintFriendly button at the bottom of this post. Enjoy!

Spanish Baked Cod with Tomatoes and Olive Tapenade Recipe Ingredients:

  • 2 lbs – 2 ½lbs cod fillets or other firm, white-fleshed fish
  • 1 cup olive tapenade
  • 3 medium or 2 large tomatoes, sliced
  • 3 cloves of garlic, minced
  • 1/2 medium onion, sliced
  • a small handful of flat-leaf parsley, coarsely chopped
  • 3 TBSP olive oil
  • fresh ground pepper to taste

Preheat the oven to 400°F. Drizzle a little olive oil in a 9×13 glass pan (about a tablespoon). Place the cod fillets skin side down (whether or not the skin has been removed, that’s up to personal taste, my fillets were skinless). Drizzle the top of the fillets with an additional tablespoon of olive oil. Sprinkle with fresh ground pepper. Finally, press the one cup of olive tapenade into the cod fish fillets.

Layer the tomato slices on top of the olive tapenade, sprinkle with the minced garlic, sliced onions, and chopped parsley. Last, drizzle one more tablespoon of olive oil over the whole dish.

Isn’t it pretty?

All that’s left to do is bake at 400°F for 20 minutes or until the tips of the onions turn brown. Remove the dish from the oven and allow to rest 15 minutes before serving.

Simple enough for a company worthy dish, yes?


Submitted to Mouthwatering Mondays and Tasty Tuesday.
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