Denise says:
- This is a delicious, one-pot, summer supper or lunch that is particularly great when cherry tomatoes are in season. I recommend making the tapenade in advance –
- any surplus mixture goes well as a jacket potato filling, topping on a salmon side, spread over toasted ciabatta bread, or as a pasta sauce.
- Preparation Time: 30 minutes Cooking Time: 35 minutes Serves: 4 people
Ingredients:
- For the Tapenade:
- 225g pitted black olives
- 20g anchovy fillets – rinsed
- 30g capers – drained
- 3 cloves garlic – coarsely chopped
- 1 tablespoon fresh basil – chopped
- 1 tablespoon fresh parsley – chopped
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice
- 50g extra virgin olive oil
- For the Cod:
- 240g basmati rice
- 500ml vegetable stock
- 100g cavolo nero – weight when stalks removed and roughly chopped
- 4 cod fillets – skinless, boneless
- 320g mixed cherry tomatoes
- 1 tablespoon olive oil
- Garnish:
- 2 tablespoons chopped fresh parsley
Method
- Make the tapenade. Using a food processor or mortar and pestle, pulse the olives, anchovies, capers, garlic, basil, parsley, pepper, and lemon juice until minced.
- Drizzle in the olive oil and mix well. Set aside.
- Put the rice and stock in a large ovenproof pan and bring to the boil. Reduce the heat to a simmer, cover and cook for 15 minutes or until the rice is tender and the liquid has mostly absorbed. Remove from the heat.
- Heat the oven to 200°C / Gas mark 6.
- Add the cavolo nero to the rice.
- Lightly season the cod and arrange on top of the rice.
- Brush each cod fillet with the tapenade, scatter over the tomatoes and drizzle with olive oil.
- Transfer to the oven and bake for 12-15 minutes or until the fish is cooked through and the tomatoes are tender.
- Season to taste.
- Garnish with fresh parsley and serve.
Tagged in: Basil, Basmati Rice, black olives, Capers, Cavelo Nero, Cherry Tomatoes, Cod, dinner, fish lunch, Garlic, Italian, Mediterranean, Parsley, Spanish, summer