Baked Cod with Herb Tapenade Recipe | Morey's

Ingredients

• 1 pack of Morey’s Wild Cod Butter and Herb (2- 5 oz filets)
• ½ cup cilantro leaves
• ½ cup mint leaves
• ⅓ cup Frescatrano olives, roughly chopped
• 1 anchovy filet, chopped
• 2 tbsp capers
• 2 garlic cloves, finely chopped
• 1 small jalapeno, cut into rings
• 2 tbsp fresh lemon juice
• ¼ cup olive oil
• ¼ tsp salt
• ½ tsp red pepper flakes
• 1 cup cooked short grain brown rice