Cod with olive tapenade and sautéed fennel-tomato salad

Based on 7 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g cod fillet
10 jarred pitted black olives
1 bulb fennel
cherry tomatoes
5 g rosemary
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
574
Protein
41g
Fat
34g
Carb
26g

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 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 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 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!