100g cavolo nero – weight when stalks removed and roughly chopped
4 cod fillets – skinless, boneless
320g mixed cherry tomatoes
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
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.