This is completely delicious and so easy to make – light and summery but deeply savoury. And ta-dah! Apart from the fish and herbs it’s made from store cupboard ingredients and takes under half an hour to prep and cook.
I’m ready for my close-up, Mr DeMille.
Baked Cod Loin With a Sun-dried Tomato Tapenade Crust
2 pieces of cod loin, each weighing approx 165-175 g
2 tablespoons of black olive paste (or whizz some pitted black olives)
2 heaped teaspoons of capers, rinsed and drained
2 tablespoons of white breadcrumbs
2 tablespoons of sun-dried tomatoes in oil, roughly drained
2 handfuls of fresh basil leaves
Preheat oven to 400F/200C/Gas 6
Roughly chop the capers, sun-dried tomatoes and basil (reserving a few sprigs of basil for decoration) and mix with the black olive paste and the breadcrumbs
Press the mixture firmly onto the pieces of cod loin
Place the fish on a lightly oiled baking tray and cook for about 20 minutes
Decorate with the reserved basil sprigs and serve with the veg of your choice or a lemony, peppery salad.