Back of cod and its brunoise with olives

Back of cod and its brunoise with olives

The fish is excellent for future moms! In this recipe, it combines with green olives, less caloric than black (100 kcal to 100 g) and rich in good lipids, nutrients and fiber.


For 2 people :

  • 2 cod backs
  • 75 g green olives
  • 1 celery stalk
  • 1 half granny smith apple
  • The juice of half a lime
  • salt
  • pepper
  • olive oil


Preheat the oven to 200 ° C.
In a baking dish, place the cod on a parchment paper and bake for 15 minutes.
Finely chop half of the apple, celery and half of the green olives.
In a blender, mix the other half of the olives with a dash of olive oil, the lime juice (add a little water if necessary) and season the mixture.
Mix this tapenade with the previous preparation.
Take the fish out of the oven and cover with the olives mixture.
Season, it's ready.
Photo: Ph. Asset / Mix'n'Olives