Prepare: 20 Minutes
Cook: 35 Minutes
4 x 175g skinned pacific cod fillets 100g black olive tapenade
2 tsp fresh thyme leaves
1tsp fresh chopped rosemary leaves 50mls good olive oil
1 tsp Dijon mustard 2 tbs breadcrumbs
175g cooked green beans, halved
175g cooked baby new potatoes, sliced 175g halved cherry tomatoes
1 red onion finely sliced
2 tsp baby capers
2 tsp chopped flat leaf parsley
100mls olive oil
50mls fresh lemon juice
Sea salt and ground black pepper
Preheat oven to 220°C, 425°F or gas mark 7. In a bowl mix the tapenade, thyme, rosemary, olive oil, Dijon and breadcrumbs and spread on each cod fillet. Place cod onto a baking sheet lined with parchment and bake for 15 minutes or until the cod is cooked through and the crust is crisp.
On another baking tray loosely mix the green beans, new potatoes, cherry tomatoes, red onion, capers, parsley, olive oil, lemon juice, salt and pepper and warm through in the oven.
Divide the nicoise vegetables between 4 warmed plates, place the roast cod on top and serve with a lemon wedge.