Cod with olive tapenade and sautéed fennel-tomato salad

Cod with olive tapenade and sautéed fennel-tomato salad

Based on 18 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
cod fillet
10
jarred pitted black olives
1 bulb
fennel
8
cherry tomatoes
5 g
rosemary
3
anchovies
3 tbsp
olive oil (divided)
2 cloves
garlic
1 tsp
fennel seeds
1 tbsp
sugar
100 ml
white balsamic vinegar
100 g
crushed tomatoes
salt
pepper
MetricImperial

Utensils

immersion blender, bowl, cutting board, knife, frying pan, cooking spoon, sieve, pot, parchment paper

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-prepare-fennel

How to prepare fennel

how-to-measure

How to measure

Nutrition per serving

Cal574
Fat34 g
Protein41 g
Carb26 g
  • Step 1/4

    Cut out fennel core and slice the bulb into thin strips, reserving any fronds for serving. Halve cherry tomatoes and set aside, along with the fennel. To make the olive tapenade, pluck rosemary leaves from the stems, chop, and add to a bowl with anchovies, olives, and half of the olive oil. Chop garlic and add half to the bowl, setting aside the other half. Season with pepper and blend to a smooth paste.
    • 1 bulb fennel
    • 8 cherry tomatoes
    • 5 g rosemary
    • 3 anchovies
    • 10 jarred pitted black olives
    • tbsp olive oil
    • 2 cloves garlic
    • pepper
    • immersion blender
    • bowl
    • cutting board
    • knife

    Cut out fennel core and slice the bulb into thin strips, reserving any fronds for serving. Halve cherry tomatoes and set aside, along with the fennel. To make the olive tapenade, pluck rosemary leaves from the stems, chop, and add to a bowl with anchovies, olives, and half of the olive oil. Chop garlic and add half to the bowl, setting aside the other half. Season with pepper and blend to a smooth paste.

  • Step 2/4

    Toast fennel seeds briefly, until fragrant, in a frying pan set over medium heat. Add the remaining olive oil to a pan and sauté the sliced fennel, cherry tomatoes, and remaining chopped garlic for approx. 3 min. Season with salt and pepper. Pour in the sugar and deglaze the pan with the white balsamic vinegar and crushed tomatoes. Let reduce over low heat for approx. 5 min.
    • 1 tsp fennel seeds
    • tbsp olive oil
    • 1 tbsp sugar
    • 100 ml white balsamic vinegar
    • 100 g crushed tomatoes
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Toast fennel seeds briefly, until fragrant, in a frying pan set over medium heat. Add the remaining olive oil to a pan and sauté the sliced fennel, cherry tomatoes, and remaining chopped garlic for approx. 3 min. Season with salt and pepper. Pour in the sugar and deglaze the pan with the white balsamic vinegar and crushed tomatoes. Let reduce over low heat for approx. 5 min.

  • Step 3/4

    Meanwhile, place a pot of water (about ¼ of the way full) on the stove to simmer. Line a sieve with parchment paper. Salt the cod fillets and place into the lined sieve. Set the sieve over the pot and steam cod, covered, for approx. 5 - 8 min. or until cooked to your desired doneness.
    • 400 g cod fillet
    • salt
    • sieve
    • pot
    • parchment paper

    Meanwhile, place a pot of water (about ¼ of the way full) on the stove to simmer. Line a sieve with parchment paper. Salt the cod fillets and place into the lined sieve. Set the sieve over the pot and steam cod, covered, for approx. 5 - 8 min. or until cooked to your desired doneness.

  • Step 4/4

    Spread a layer of the olive tapenade onto each fillet and remove from heat. Spoon the braised fennel-tomato salad onto plates, place the cod fillets on top, garnish with fennel fronds, and enjoy!

    Spread a layer of the olive tapenade onto each fillet and remove from heat. Spoon the braised fennel-tomato salad onto plates, place the cod fillets on top, garnish with fennel fronds, and enjoy!

  • Enjoy your meal!

    Cod with olive tapenade and sautéed fennel-tomato salad

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