There are many versions of white fish with a provincial twist of olives, tomato, and capers; the main ingredients of the olive paste known as:“Tapenade”.
According to the French Chef Jean-Baptiste Reboul’s book “La Cuisinière Provençale”.
“Tapenade” was first introduced in the late 19th century by the Bavarian chef Meyner at the Maison Dorée restaurant, located in Marseille.
This delicious olive paste is very versatile and capable of adding complex flavors and richness to any basic dish. A good example is this simple, yet flavorful recipe that combines only two ingredients: cod fish filet and olive paste. You may substitute the cod with sea bass, or any other white fish, but I prefer the cod, as it has the thickness and firmness required to achieve the end results shown in this recipe.
Recipe:
Preparation time: 30 minutes
Serving: 4 persons
Created by: Elissar Kurban
Ingredients:
– 2 pounds of Cod Filet ( 2 inch thick)
– 1 cup black olive paste (tapenade)
– 1 cup olive oil
– 4 zucchinis
– 4 squash
– 4 Roma tomato
-½ teaspoon white pepper
– Sea salt & black pepper to taste
– 1 whole lemon plus juice of half a lemon
– ¼ cup herbes de provence
– 3 Bay leaves
– 4 sprigs of Fresh rosemary for garnish
– Splash of dry white wine
Preparation for Cod fish: Preheat oven to 400F Cut cod filet in 4 equal pieces, place in oven proof pan on top of fresh bay
This Article was originally published on Wines and Vines
