Method
1. Make the Tapenade• Finely chop the olives, capers, lemon slices, sundried tomatoes, and garlic.
• Mix together in a bowl with the olive oil until a rough paste forms. (Alternatively, pulse all ingredients in a small food processor until smooth.)
2. Prepare the Sauce
• In a medium frying pan with a lid, heat 2 tbsp olive oil over medium heat.
• Add the onion and cook gently until soft and beginning to brown.
• Add the garlic and cherry tomatoes, cook for 2 minutes.
• Pour in the vegetable stock, bring to a gentle simmer, then stir in the cannellini beans and oregano.
• Remove from the heat while you prepare the fish.
3. Prepare the Fish
• Pat the cod fillets dry with kitchen paper.
• Wrap each fillet with a slice of Parma ham.
4. Cook the Dish
• Place the wrapped cod fillets on top of the sauce in the pan.
• Spoon a generous amount of tapenade over each fillet.
• Cover with a lid or foil and cook over low heat for about 10 minutes, or until the fish is firm and cooked through.
5. Serve
• Garnish with fresh parsley.
• Serve hot with crusty bread, a crisp salad, and any extra tapenade on the side.
Tip
Tip: This recipe also works beautifully with haddock, hake, or sea bass.Ingredients
For the Cod
• 2 x 175g cod fillets (or other firm white fish)
• 2 slices Parma ham
For the Tapenade
• 50g Opies black olives, pitted
• 1 tbsp Opies capers
• 2 Opies Lemon Slices
• 4 sundried tomatoes
• 1 garlic clove
• 2 tbsp olive oil
For the Sauce
• 1 yellow pepper, deseeded and sliced
• 1 onion, sliced
• 1 garlic clove, sliced
• 8 cherry tomatoes, halved
• ½ tin cannellini beans, drained
• 2 tbsp olive oil
• 150ml vegetable stock
• ½ tsp dried oregano
• Fresh parsley, chopped (to garnish)
