Simply cooked white fish with courgette tapenade



Serves 4

  • 4 x 170g white fish (cod, haddock, pollock, hake or ling)
  • 50g black pitted olives
  • 6 sundried tomatoes
  • 1 tablespoon sundried tomato oil
  • 1 tablespoon oregano leaves (dried or fresh)
  • Juice of 1 lemon
  • 25g Parmesan, grated on the fine grate
  • 100g courgette, grated on the large grate
  • Salt and pepper


Prep time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes

Simply cooked white fish with courgette tapenade

Once you’re confident cooking simple white fish in the oven such as cod, haddock and pollock, it’s fun to start playing around with flavours, textures and flavours. This light tapenade includes courgettes to help use up the summer glut, but it is equally delicious at any time of the year.


Preheat the oven to 180/350/gas 4.

Line a roasting tray with baking parchment.

Place the black olives, sundried tomatoes, sundried tomato oil, oregano leaves and lemon juice in food processor or blender and blitz to a coarse paste. eason well with salt and pepper.

Grate in the Parmesan and courgette and stir.

Next, place the fish fillets on the baking paper in the roasting tray.Β  Put a tablespoon of the tapenade on each fish fillet and gently push down with the back of the spoon.

Place in the oven and cook for 15-20 minutes depending on the thickness of your fish. The fish is cooked when the juices run white and the fish flakes apart with a fork.

Serve with wilted greens or lightly boiled samphire.


If you have any leftover tapenade, try using it as a condiment alongside cheese, ham, cold meats, eggs, the list goes on…. ! It is absolutelyΒ delicious.

No Comments

Post A Comment