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Oven-baked cod fillet with tomato and artichoke tapenade

  • 4 Pidy Gourmet Mini-Cones
  • 4 x 200 g cod fillets
  • 200 g tomato tapenade
  • 100 g artichoke tapenade
  • 100 g peeled North Sea shrimps
  • 200 ml lemon olive oil
  • 1 packet cherry tomatoes
  • 400 g linguini
  • Season the cod fillets with sea salt and freshly ground black pepper
  • Place the skinned side on an oiled baking sheet
  • Rub the tomato tapenade into the top
  • Bake in a pre-heated oven at 190 °C for 12 minutes
  • Fill a Pidy Gourmet Mini-Cone with the artichoke tapenade and decorate with about three grey shrimps
  • Arrange the fish on the plate, serve with linguini and stick the filled Pidy Gourmet Mini-Cone in the middle
  • Serve with a warm seasoned lemon and olive oil dressing, pieces of cherry tomato and green herbs