• 4 chunky cod fillets, about 175 g (6 oz) each
  • oil, for brushing
  • salt and pepper
  • tomato and red onion salad, to serve
  • 50 g (2 oz) stoned black olives
  • 2 anchovy fillets in oil, drained
  • 2 teaspoons capers in brine, drained and rinsed
  • 1 garlic clove, peeled
  • 1 teaspoon thyme leaves
  • 4 tablespoons light olive oil
  • 1 tablespoon red wine vinegar

Brush the cod fillets with a little oil and season to taste. Cook under a preheated hot grill for 4 minutes on each side until cooked through.

Meanwhile, place the olives, anchovies, capers, garlic and thyme in a food processor and pulse until roughly chopped. Stir in the oil and vinegar.

Transfer the fish to serving plates and spoon the tapenade dressing on top. Serve immediately with a tomato and red onion salad.

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