Provencal Herb-Crusted Cod with Olive Tapenade and Lemon

Ingredients

• 4 fillets cod, skinless
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 cup breadcrumbs, fresh
• 2 tablespoons Herbes de Provence
• 1 teaspoon lemon zest, grated
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

• 1 cup black olives, pitted
• 2 tablespoons capers, rinsed
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon parsley, fresh, chopped

1. 01
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   Pat the cod fillets dry with paper towels. Brush each fillet with olive oil and a thin layer of Dijon mustard.
3. 03
   In a small bowl, combine breadcrumbs, Herbes de Provence, lemon zest, sea salt, and black pepper. Mix well.
4. 04
   Press the breadcrumb mixture onto the top of each cod fillet, ensuring even coverage.
5. 05
   Place the coated fillets onto the prepared baking sheet. Bake for 20-25 minutes, or until the fish is opaque and the crust is golden brown.
6. 06
   While the fish bakes, prepare the olive tapenade. Combine black olives, capers, garlic, olive oil, lemon juice, and parsley in a food processor. Pulse until coarsely chopped.
7. 07
   Serve the cod fillets hot, topped with a generous spoonful of olive tapenade and a wedge of lemon on the side.