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Discover a delicious and healthy recipe featuring freekeh and lemon roasted cod topped with a flavorful olive tapenade. This dish combines the nutty taste of freekeh with the tender, flaky texture of cod, enhanced by the bright acidity of lemon and the savory richness of olive tapenade.
Ingredients
- 4 cod fillets
- 1 cup freekeh
- 2 lemons (zested and juiced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the olive tapenade:
- 1 cup pitted black olives
- 2 cloves garlic
- 1 tablespoon capers
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Fresh herbs (parsley or basil) for garnish
Preparation
Start by cooking the freekeh. Rinse it under cold water, then cook in boiling water with a pinch of salt until tender, about 20-25 minutes. Drain and set aside. Mix in lemon zest, a tablespoon of olive oil, salt, and pepper for added flavor.
Preheat your oven to 400°F (200°C). Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt, pepper, and lemon juice. Roast for 12-15 minutes or until the fish is opaque and flakes easily.
Olive Tapenade
While the fish is roasting, prepare the tapenade. In a food processor, combine the black olives, garlic, capers, lemon juice, and olive oil. Blend until smooth but still slightly chunky. Adjust seasoning as needed.
Serving
To serve, spoon a generous amount of olive tapenade over each piece of roasted cod. Plate the freekeh alongside the fish, garnished with fresh herbs. The combination of flavors and textures makes for a vibrant and wholesome meal.