Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade from Jessica Levinson, MS, RDN is a quick and easy weeknight meal and a great way to get in a serving of seafood!
| Cooking spray | |
| 1 1/2 pounds cod, cut into 6 pieces (or other white fish like grouper, tilapia, rainbow trout) | |
| 1 Tbsp. olive oil | |
| 1 packed tsp. lemon zest, set aside (~1 lemon) | |
| 4 Tbsp. lemon juice, divided (~2 lemons) | |
| 1/4 tsp. Kosher salt | |
| Freshly ground black pepper, to taste | |
| 3/4 cup sun dried tomatoes, chopped | |
| 3/4 cup pitted kalamata olives, chopped | |
| 2 Tbsp. minced rosemary | |
| 2 tsp. minced garlic (~2 cloves) | |
| sliced lemons for serving (optional) |
Recipe developed by Jessica Levinson, MS, RDN
| 1. | Preheat oven to bake at 400 degrees F. Coat 9x13-inch baking dish with cooking spray. |
| 2. | Arrange fish in baking dish. Drizzle with olive oil and 2 tablespoons lemon juice and lightly rub in. Sprinkle with salt and pepper, to taste. Bake for 10 to 15 minutes, until fish is completely opaque and breaks apart easily with a fork. |
| 3. | While the fish is baking, in a medium bowl, combine chopped sun dried tomatoes, chopped olives, reserved lemon zest, remaining 2 tablespoons lemon juice, minced rosemary, and minced garlic. Toss to combine and set aside until the fish is ready. |
| 4. | To serve, top baked cod with sun dried tomato olive tapenade. Garnish with sliced lemons if desired. |
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