Add it to your repertoire and although it is made with simple ingredients, it can be elevated for an elegant dinner. You can use any type of olives; green stuffed with pimentos, black olives would also work beautifully.
INGREDIENTS
Serves 2
2 Cod fillets
50 Grams Green olives roughly chopped
3 Anchovies fillets finely chopped (almost puree)
1 Garlic clove finely chopped (almost puree)
Zest of a lemon
Juice of a lemon
1/4 Cup of Italian flat parsley finely chopped
2 Tablespoons Olive oil
PREPARATION
Preheat your oven at 200 Celsius (450 F) and place your Cod fillets on a piece of parchment paper.
Drizzle a dash of olive oil on each fillet and season with salt and pepper.
Bake the fish for 5 minutes on one side, then flip it over and bake for a further 5 minutes. Let it rest for 5 minutes.
In the meantine, finely chop the anchovies and garlic together. I often use a mortar and pestle for this operation and turn these ingredients into a fine paste.
Add the zest of a lemon and its juice and mix well.
Add the flat parsley and olive oil. You can also add a few chili flakes for a spicy version.
I often use a pressure cooker to prepare potatoes whilst the fish is in the oven. Simply add a dash of olive oil and sprinkle with chopped shallots or green onions.
When ready to serve, place each fillet on a plate and drizzle a little bit of olive oil with a good dollop of the olive mixture.
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