Baked Lingcod With Olive And Orange Tapenade

Our baked lingcod with zesty olive and orange tapenade is perfect for nights when you want something big on flavour but low on fuss. 

While the lingcod bakes in a mixture of citrus and seasonings, a few basic ingredients are prepared for the tapenade. Once the fish is delicate and opaque, it’s removed from the baking dish, and the remaining ingredients are tossed in the warm dish to soak up the flavour of the golden shallots and cooking juices. Simply pour the tapenade over the cooked fillet, and you have a delicious fish recipe that looks luxurious but comes together in under 30 mins.

Servings:  3 people

Prep Time: ~5 mins | Cook Time: ~12 minutes

Ingredients

• 1 portioned lingcod fillet (approx. 1.1lb), thawed
• 1 shallot, thinly sliced
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 2 tbsp olive oil (+ ¼ cup for tapenade)
• Salt and pepper
• ½ cup green olives, pitted and chopped
• ½ cup fresh parsley, roughly chopped
• 1 garlic clove, minced or grated
• 1.5 tbsp honey
• ½ tsp chilli flakes (optional)

Directions

1. Preheat the oven to 400°F.
2. In an oven-safe baking dish, combine the 2 tablespoons of olive oil, half of the citrus juices (reserve the other half and the zest for later), shallot, and a generous crack of salt and pepper. Gently whisk to combine.
3. Add the lingcod to the dish and turn to coat. Leave the fish, skin side down in the dish and transfer to the middle rack of the oven. Bake for approximately 12 minutes, or until the flesh is tender and opaque in the centre.
4. Once the fish is cooked, transfer it to a serving platter. In the warm baking dish, combine the ¼ cup olive oil, remaining citrus juices, honey, olives, parsley, garlic, orange zest, lemon zest and chilli flakes with the cooking juices. 
5. Pour the warm tapenade mixture over the top of the fish. Serve and enjoy!

Notes

• This recipe could also be made with your favourite fillet of salmon or any of our white fish fillets.

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