Jewish Cookery | Kosher Recipes | Provencal Cod & Olive Tapenade Bake

Ingredients

• For the Tapenade:
• 225g pitted black olives
• 20g anchovy fillets – rinsed
• 30g capers – drained
• 3 cloves garlic – coarsely chopped
• 1 tablespoon fresh basil – chopped
• 1 tablespoon fresh parsley – chopped
• ¼ teaspoon ground black pepper
• 1 tablespoon lemon juice
• 50g extra virgin olive oil
• For the Cod:
• 240g basmati rice
• 500ml vegetable stock
• 100g cavolo nero – weight when stalks removed and roughly chopped
• 4 cod fillets – skinless, boneless
• 320g mixed cherry tomatoes
• 1 tablespoon olive oil
• Garnish:
• 2 tablespoons chopped fresh parsley