Sharp and briny black olive tapenade is a lovely contrast to the clean, lightly buttery taste of Alaskan true cod. Roast it until firm and flaky, then set it over a rich mushroom sauce with a mix of sautéed cremini mushrooms, baby artichoke hearts, and cherry tomatoes. A sprinkle of chopped Italian parsley adds the final touch of freshness to this incredibly elegant dish.
All you need is basic kitchen equipment (pots/pans, bowls, a knife, salt, pepper, oil) and around 15 minutes to create this delicious dinner for two.
Olive Tapenade (Olives (Halkidiki Green Olives, Kalamata Olives), sunflower oil, Florina red pepper strips, capers, red wine vinegar, dried garlic, oregano, grape must, sea salt, citric acid)
Servings Per Container: 2.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.