Baked Cod with Olive Tapenade and Steamed Spinach Recipe

Baked Cod with Olive Tapenade and Steamed Spinach Recipe

For the Baked Cod:
4 cod fillets (about 6 oz or 170g each)
2 tablespoons olive oil
Salt and pepper, to taste
1 lemon, sliced for garnish

For the Olive Tapenade:
1 cup pitted olives (a mix of black and green olives for variety)
2 tablespoons capers, rinsed
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

For the Steamed Spinach:
4 cups fresh spinach
Salt and pepper, to taste
1 tablespoon olive oil (optional)

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Cod:
Pat the cod fillets dry with paper towels. Brush each fillet with olive oil and season with salt and pepper.
Place the cod fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the cod is flaky and opaque throughout.

Make the Olive Tapenade:
While the cod is baking, prepare the tapenade by combining the olives, capers, garlic, olive oil, lemon zest, lemon juice, and parsley in a food processor. Pulse until the ingredients are finely chopped but still have some texture. Set aside.

Steam the Spinach:
Rinse the spinach leaves and place them in a large pot over medium heat with just the water that clings to the leaves. Cover and let steam for 2-3 minutes, or until the spinach is wilted. Drain any excess water, and season with salt and pepper. Drizzle with olive oil if desired.

Assemble the Dish:
Once the cod is cooked, remove it from the oven. Top each fillet with a generous spoonful of olive tapenade.
Serve the baked cod alongside the steamed spinach. Garnish with lemon slices.
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