Keto Baked Cod with Olive Tapenade
Flaky cod fillets topped with a flavorful olive tapenade and baked to perfection. A simple and elegant keto dinner.
Ingredients
- 4 6 oz Cod fillets
- 1/2 cup Olive tapenade
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Place the 4 6 oz Cod fillets into a baking dish.
- 3Drizzle the 1 tbsp Olive oil and 1 tbsp Lemon juice over the cod fillets.
- 4Spread the 1/2 cup Olive tapenade evenly over the top of each cod fillet.
- 5Sprinkle the 1/4 tsp Salt and 1/4 tsp Black pepper over the tapenade.
- 6Bake for 12-15 minutes. The cod is done when it is opaque and flakes easily when gently pressed with a fork. The internal temperature should reach 63°C.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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