Description
A delightful fusion of flavors, this Keto Mediterranean Cod is topped with a zesty olive tapenade, making it a perfect low-carb, high-fat dish.
Ingredients
Scale
- 4 fillets cod
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup pitted Kalamata olives
- 1/4 cup capers
- 3 cloves garlic
- 1/4 cup fresh parsley
- 1 tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp lemon zest
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels, and season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add the cod fillets and sear for 2 minutes on each side until they develop a golden crust.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
- While the cod is baking, prepare the olive tapenade. In a food processor, combine the Kalamata olives, capers, minced garlic, chopped parsley, lemon juice, and lemon zest. Pulse until the ingredients are coarsely chopped.
- With the processor running, slowly drizzle in 1/4 cup of olive oil until the mixture becomes a chunky paste.
- Once the cod is ready, remove it from the oven and let it rest for a minute.
- Top each cod fillet with a generous spoonful of the olive tapenade before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
Keywords: Keto Mediterranean Cod, Olive Tapenade, Low Carb, High Fat