About This Recipe
A tangy, original recipe combining cod, tapenade and fennel.
Ingredients
At Oliviers&Co
1 jar Black or Green Tapenade
2 tbsp Thyme Olive Oil
1.35fl oz Everyday Olive Oil
Fleur de sel from the Ebre delta
At the market
4 cod steaks, skin on
Lemon zest
2-3 sprigs flat-leaf parsley
2 fennel bulbs
2 garlic cloves
3.4flz oz single cream
2 thyme sprigs
1.75oz flour
0.7oz grated Parmesan cheese
0,8oz breadcrumbs
1 bunch cherry tomatoes
2 grapefruits
Directions
Preheat oven to 392°F.
Remove the fennel stalks and cut the bulbs in half lengthwise, then into 0.4 inch-thick slices. Place in a salad bowl, add thyme olive oil, grated garlic, thyme, salt & pepper. Mix well and arrange in a dish. Drizzle with liquid cream.
Using your hands, mix the flour, breadcrumbs, olive oil and Parmesan to obtain a sandy mixture. Spread the crumble over the fennel, cover the dish with parchment paper and bake for 45 minutes.
Remove the parchment paper, place the tomatoes on top and continue baking for around 20 minutes. The crumble should be golden and the tomato skins cracked.
Preheat the griddle on medium power. Brush a little thyme olive oil over the skin of the fish, turn them over and spread an even layer of tapenade over the cod. Place on the griddle, skin side down.
Cook for 6 to 7 minutes, covering halfway with parchment paper.
Peel the pomelos. Carefully remove each wedge between the membranes.
Divide between 4 plates, drizzle with thyme olive oil, season with pepper and add the crumble and a few pomelo quarters.