Roasted Cod Nicoise

Not only was this dish uncomplicated and delicious but it was eye candy. Beautiful colors. Delightful flavors. Used Olive Harvest Tapenade Traditional - Nummy! Also, used a popular store's garlic salt that is fresh ground on the vegetables (instead of salt).. The dark green on one side with bright red tomatoes, white fish in the middle, and roasted new red tomatoes on the other side made a lovely presentation. Next time I make this, it will be for company as I expect them to be impressed.

i made this as written. The cod I purchased frozen and it was perfect. I did not defrost the cod, but just let it sit out about 30 minutes until I could rub the olive tapenade into the fish. I find the fresh cod a bit mushy. I threw on a bit of feta at the end only because I had some handy. Definitely a keeper.

We happened to have almost everything on hand for this, and it turned out to be a lovely, light pairing for the onset of summer. The one ingredient we did not have was prepared olive tapenade. I ended up pureeing a few marinated artichoke hearts together with 5 or 6 kalamata olives, and that worked perfectly as far as providing a briny/salty element to top the cod. I found the recipe timing to be right on. My cod fillets were on the thinner side, so they were perfect right around the 12-minute mark. I had let the vegetables go the full 15 minutes because I had regular green beans as opposed to the thinner french-style. I used the opportunity to throw the grape tomatoes on top of the beans for the last three minutes, and they cooked just shy of bursting, which I loved!

Did not love this one. The green beans came out undercooked and the cod tough.

I used cod but it was too mushy. Next time I will try a firmer fish. but the recipe was good. I will make it again.