Shared by: Felicia Spitz
Ingredients
8 oz olive tapenade
4 cod fillets
Preparation
Preheat oven to 350. Spray a 13 x 9 pan with olive oil, place rinsed and dried cod filets in the pan. Spread the olive tapenade over the filets evenly. Bake at 350 for 15 – 20 minutes. Serve over spinach or with a spinach salad on the side.
What makes it special?
This is an easy recipe to share with friends who have allergies to things like eggs, dairy or gluten. It makes a quick and healthy meal and can be prepared in advance so you have more time to visit with guests.
What’s Your Connection to Princeton?
Resident