Baked Cod with Black Olive Tapenade, Roasted Beetroot and Feta
Cod baked with black olive tapenade, crumbled feta, and roasted beetroot, finished with lemon juice and parsley.
- 800 g cod fillets
- 500 g beetroot, raw
- 150 g black olives, pitted
- 30 g capers
- 4 fillets anchovy fillets
- 150 g feta cheese
- 2 whole lemon
- 3 cloves garlic cloves
- 80 ml extra virgin olive oil
- 20 g fresh parsley
- 1 to taste sea salt and black pepper
- 10 g thyme, fresh
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Peel and cut beetroot into 2cm wedges. Toss with 30ml olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 25 minutes until tender.
- Step 2
While beetroot roasts, make tapenade: pulse olives, capers, anchovies, and 2 minced garlic cloves in a food processor until coarsely chopped. Add 30ml olive oil and pulse briefly. Season with black pepper and set aside.
- Step 3
Pat cod fillets dry with kitchen paper. Place on a separate baking tray lined with baking parchment. Drizzle with 20ml olive oil, season with salt and pepper, and scatter with thyme sprigs.
- Step 4
When beetroot has 10 minutes remaining, place cod tray in the oven. Bake for 10–12 minutes until cod is opaque and flakes easily.
- Step 5
Spread tapenade evenly over each cod fillet. Crumble feta cheese over the top and return to oven for 2 minutes to warm through.
- Step 6
Arrange roasted beetroot on serving plates. Top with tapenade-dressed cod and feta. Drizzle with remaining olive oil, squeeze fresh lemon juice over, and garnish with parsley.
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