Baked cod parcels with olive tapenade and mixed spaghetti vegetables

Baked cod parcels with olive tapenade and mixed spaghetti vegetables

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This dish is perfect on its own for a light supper and can also be served with couscous or whole grain rice for a more substantial meal.  

Ingredients

  • 4 x 150g/6 oz cod fillets
  • 1 zucchini
  • 1 small sweet potato
  • 1 large carrot
  • 150g / 6 oz sugar peas
  • 4 scallions
  • 2 tsp fresh thyme
  • Extra virgin olive oil
  • Salt and pepper
  • ------------------------------
  • For the tapenade
  • 160g/7 oz pitted kalamata black olives, drained
  • 1 tbsp capers
  • 2 anchovy fillets
  • 50ml/3 tablespoon Extra virgin olive oil
  • 1 tsp red wine vinegar
  • Pepper

Instructions

  1. Begin by making the tapenade. Place all the tapenade ingredients in a blender and blend until you have a coarse puree. Season with pepper according to taste.
  2. Preheat the oven to 400 F/200 C. Prepare 4 large squares of kitchen foil.
  3. Wash all the vegetables and peel the carrot and sweet potato. Julienne the zucchini, sweet potato, and carrot. Place in a bowl. Use scissors to thinly slice the sugar peas and add to the bowl. Chop the scallions, add to the bowl and mix the vegetables together.
  4. Divide the vegetable mix into 4 and place each portion in the middle of the foil square. Place the cod fillets on top of the vegetables and spread each fillet with a 1 tsp of tapenade.
  5. Chop the thyme and sprinkle over the fish. Drizzle a little Extra virgin olive oil over each fillet, season with salt and pepper.
  6. Bring the edges of the foil over the fish and make an enclosed parcel. Place the parcels on a baking sheet and bake in the oven for 15 minutes.