THE PROVENCAL RED-FIN

(Our Play on Baked Cod with Tapenade Crust)

THE PROVENCAL RED-FIN

Ingredients: 2 Cod fillets, 50g Olive Tapenade, 50g Breadcrumbs, 1 tsp Dried Thyme, 1 tsp Smoked paprika, 1 tsp Black pepper, 2 tbsp Olive oil...

Ingredients

  • 2 Cod fillets
  • 50g Olive Tapenade
  • 50g Breadcrumbs
  • 1 tsp Dried Thyme
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 tbsp Olive oil

Cooking Method

  1. The Coat Place fish on a tray; brush with a thin layer of oil.
  2. The Bloom Mix tapenade, breadcrumbs, and spices with a tiny 10ml splash of water to form a dark fire-paste.
  3. The Build Press the tapenade-paste onto the cod in a thick layer.
  4. The Scorch Roast at 200°C for 12 minutes until the crust is rock-hard charred and the fish is opaque.
  5. The Final Flourish Finish with a squeeze of raw lemon and fresh raw parsley.

Cuisine: French

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