- 1 clove garlic
- 5 ounces green olives, stuffed or unstuffed
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 8 small cod fillets (about 1 1/2 pounds)
- Lemon wedges
Process the garlic in a food processor until finely chopped. Add drained olives to the garlic and pulse several times. Add the olive oil and cheese and pulse several more times until the paste is to your desired consistency – some prefer it chunky and others prefer it smooth.
Place the fillets, in a single layer, onto a broiler pan and spread the olive paste over each in a thin layer.
(You can keep any extra paste in a covered jar in the refrigerator for up to one week. It’s great on sandwiches, mixed with rice or tossed with hot pasta dishes.)
Broil the fillets three to four inches from the heat for about four minutes – don’t turn them – until the fish flakes easily.
Serve with lemon wedges.
Any white-fleshed fish would work well with this recipe, like cod, sole, halibut or even snapper. You can also try different olives – almond-, garlic-, blue cheese- or anchovy-stuffed; kalamata; black; or even a premade tapenade from our Olive and Antipasto Bar or from a jar. You could also use another cheese like feta or goat.