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Baked Cod with Parsley Olive Tapenade

homemade Baked Cod with Parsley Olive Tapenade on a serving plate with a serving fork next to a bowl of extra tapenade
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 1 ½ pounds cod
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • 1 cup minced Italian parsley
  • ⅓ cup finely chopped Castelvetrano olives
  • 2 anchovy filets, minced
  • 3 garlic cloves, minced
  • 1 tablespoon grated lemon zest (from one lemon)
  • ¼ cup fresh lemon juice (from two lemons)
  • 1½ teaspoons red pepper flakes
  • ⅓ cup extra-virgin olive oil

Method

  1. Preheat oven for 450°F with a rack in the center position. Line a rimmed sheet pan with parchment.

  2. Place cod on the prepared sheet pan. Season with the garlic powder, 1 teaspoon salt, and ½ teaspoon pepper.

  3. Bake for about 10 minutes, or until the fish flakes easily with a fork.

  4. Meanwhile, in a medium bowl, combine parsley, olives, anchovy, garlic, lemon zest, lemon juice, remaining salt, red pepper flakes, remaining pepper, and olive oil.

  5. Top the cod with parsley olive tapenade and serve.