Cod rolls with tapenade, lemon and coriander
Ingredients
For
4
personnes
- 4 cod fillets (weighing about 125g each)
- 2 lemons
- 80 g black olive tapenade
- 1/2 bunch of coriander
- Fresh basil
- 2 apples
- Salt, pepper
- Olive oil with a subtle flavour
Tip
You could try this recipe for cod rolls with tapenade, using green olive tapenade.
Instructions
- Slice the cod horizontally to produce several thin slices. Lay the thin slices of fish out on cling film.
- Zest the lemons and set aside the juice. Cut the apples into small cubes.
- Top each slice of cod with some tapenade, lemon zest, diced apple, a few basil leaves and some coriander.
- Roll up the cod using cling film and chill for 30 minutes. Then cook the roll for 8 minutes in a non-stick frying pan.
- Serving: Drizzle the cod roll with a vinaigrette made from lemon juice, diced apples, olive oil and fresh basil.
Tip
You could try this recipe for cod rolls with tapenade, using green olive tapenade.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Swordfish Provençal-style, olive oil from Provence PDO