Baked Cod with Tomato and Olive Tapenade Crust

Ingredients

• 7 oz cod fillet
• 1/2 cup diced cherry tomatoes
• 1/4 cup Kalamata olives, chopped
• 1 tbsp capers, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 8 oz zucchini, spiralized
• 1 tbsp lemon juice
• salt and pepper to taste
• fresh basil for garnish

Method

1. Preheat oven to 400°F. Place cod on a baking sheet lined with parchment paper.
2. Mix tomatoes, olives, capers, garlic, oregano, red pepper flakes, and 1/2 tbsp olive oil; spoon over cod.
3. Bake cod for 12-15 minutes until just opaque and flaky.
4. Meanwhile, toss zucchini noodles with remaining olive oil, lemon juice, salt, and pepper; serve raw or warm briefly in a skillet.
5. Plate cod with tapenade crust and zucchini noodles; garnish with fresh basil.