Baked Cod with Herb Tapenade

This vibrant Cod with Herb Tapenade and Brown Rice combines the rich, buttery flavor of Morey’s Wild Cod with a zesty, fresh tapenade of cilantro, mint, olives, and a touch of heat from jalapeno. Topped over a bed of hearty short grain brown rice, this dish brings a delightful balance of savory, tangy, and spicy notes in every bite.

Yield: Serves 2
Prep time: 30 minutes

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How to Make

1. Preheat the oven to 375 degrees. Prepare the cod according to package directions and bake in the oven until cooked through. 

2. To make the tapenade, roughly chop mint and cilantro leaves. Mix together in a small bowl with the olives, anchovy, capers, garlic, jalapeno, lemon juice, olive oil, salt and red pepper flakes. 

3. Divide rice among two bowls, top with cod and tapenade. Enjoy!

 

Ingredients

  • 1 pack of Morey’s Wild Cod Butter and Herb (2- 5 oz filets) 

  • ½ cup cilantro leaves

  • ½ cup mint leaves

  • ⅓ cup Frescatrano olives, roughly chopped 

  • 1 anchovy filet, chopped  

  • 2 tbsp capers 

  • 2 garlic cloves, finely chopped 

  • 1 small jalapeno, cut into rings 

  • 2 tbsp fresh lemon juice 

  • ¼ cup olive oil 

  • ¼ tsp salt 

  • ½ tsp red pepper flakes

  • 1 cup cooked short grain brown rice 

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Baked Cod with Herb Tapenade
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