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This was a great cod dish with lots of flavor. I sauteed the cod for 3 minutes on each side as I didn't want to heat up the house using the oven to bake it - too hot right now in July. The tapenade is delicious and really goes well with the cod.
This was really good! Next time I would add more balsamic vinegar.
I made this today and served with mushroom risotto and roasted asparagus. It was a simply wonderful lunch! I prepared the fish a bit differently - I seasoned the cod with salt and pepper and let it sit in the fridge overnight. Just before baking, I topped it with bits of butter, panko, parsley and smoked paprika. I baked for 20 min at 425 F. I made the sauce pretty much as directed (didn't really measure) but with yellow onions, mixed olives, dried oregano and more balsamic vinegar. I served the fish over the tapÃ©nade - it was a terrific combination. Thanks June for posting this recipe!
I made this last weekend for my boyfriend Marvin and myself. Unfortunately he couldn't make it due to the extreme flooding and the expressways were backed up for miles. So I enjoyed every bite of this delicious meal myself. What a treat. Thanks for posting. Melody A.
Excellant, we loved it, lots of taste in the tapenade. Especially like the flavours given by the capers and balsamic vinegar, great combination with the olives and tomatoes. We will be making this again, thanks for sharing.