Dinner · 25 min · mediterranean

Baked Cod with Olive Tapenade

If you like cod fillet, you’ll love this Mediterranean dinner — 25 minutes from craving to table. The macros do the talking: 38g protein, 8g carbs, and 26g fat in every 420-calorie serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Cod fillet
• 2 tbsp Olive tapenade
• 1 cup Cherry tomatoes
• 1 tbsp Olive oil
• 1/2 Lemon
• 1 tsp Capers

Steps

1. Heat your oven to 400F (200C) and grab a small baking dish — just big enough to hold the cod without crowding, so the juices concentrate instead of steaming the fish. Drizzle the olive oil into the dish.
2. Scatter the cherry tomatoes in a single layer around where the fish will go.
3. Pat the cod fillet dry and nestle it among the tomatoes. Spread the olive tapenade evenly over the top of the fish like a little blanket — it flavors the cod and shields it from drying out.
4. Bake for 14 minutes, until the tomatoes have slumped and split and the cod is opaque and flakes easily with a fork. If the thickest part still looks glassy, give it 2 more minutes.
5. Squeeze the lemon half over the fish and scatter the capers around. The lemon goes on after baking so its brightness stays fresh.
6. Taste a tomato for salt — tapenade is briny, so you may not need any. Serve straight from the baking dish with the tomatoes and their juices spooned over. A green salad or crusty bread on the side rounds it out.

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