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Roasted Lemon Artichoke Cod
Posted by Olivia on Mon, November 01, 2010
We've got a new tapenade to add to our collection, and it may surprise you to learn that there are no olives in this one! Fear not, you won't miss them in this Artichoke Lemon Tapenade. It's loaded with lemons, capers, garlic, Parmesan, almonds, and of course, artichokes. This ultra-lemony, ultra-savory tapenade is the ultimate base for sauces, gratins, and dips, and it will pair just beautifully with white fish, breads, roasted vegetables, and anything creamy.
What better food to test out on our first batch of Artichoke Lemon Tapenade than heart-healthy, sustainable Alaskan cod. Cod is a natural match for all things lemony and creamy, so it was perfectly obvious that these two would make a winner. What I didn't realize was how utterly simple the recipe would be to prepare! All ingredients are literally tossed in a bowl to comingle, and then for 10 minutes in the oven. I didn't even need a cutting board. Now that's easy cookin'!
1 pound Alaskan cod, cut into 2-inch pieces
¼ cup Artichoke Lemon Tapenade
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
¼ cup cherry tomatoes
4 large basil leaves, snipped
Salt and pepper, to taste
Cooked rice, for serving
- Preheat oven to 400°F. Lightly season cod with salt and pepper.
- Combine all ingredients together in a large bowl; toss lightly to coat. Transfer to a baking dish. Bake 10 to 12 minutes, until fish is opaque. Serve with hot rice.
Makes 4 to 6 servings.
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