Lemon Caper Artichoke Stuffed Cod Over Lemon Rice

Often times we get questions for the best way to use a tapenade.  The only answer is that the uses are limited by your imagination.  Tapenades can simply be used as a dip, or can be a great way to top fish or meat.  In this case the tapenade was used as an easy stuffing.

This recipe utilizes the Pastamore Lemon Caper Artichoke Tapenade.  This tapenade matches perfectly with fish, and it works especially well with a fish without too much flavor (like cod).  Only a tablespoon gave the dish a great flavor, and it also kept the fish nice and moist in the center.

Ingredients:   Serves: 4
4 - cod fillets (~6 oz/fillets)
4 Tbsp - Pastamore Lemon Caper Artichoke Tapenade
2 Tbsp - Pastamore Meyer Lemon Oil
1 - lemon
1 cup - brown rice
2 cups - water
As needed - vegetable oil
To taste - salt and black pepper

Directions:
1.  Cook rice according package directions.   Preheat oven to 350ºF when the rice has approximately 20 minutes left to cook.

2.  Using a sharp knife, cut a pocket into the side of the fillets.  The cut should create a "pita" like pocket, so that the fish is still connected on the sides and back.  Lightly drizzle vegetable oil onto the fish, and rub the fish so that the oil is evenly distributed.  Generously season the outside of the fish with salt and black pepper.  Use a spoon to place Pastamore Lemon Caper Artichoke Tapenade into the pocket created in each fillet.

3.  Place a large pan on the stove over medium-high heat.  When the pan is hot add enough vegetable oil to the pan to keep the fish from sticking.  Once the oil is hot, add the fish presentation side down.  Cook on each side until the fish has achieved a nice sear.

4.  Place the fillets onto a baking sheet, and place into the oven.  Cook until the fish reaches the desired doneness.  Cook time will vary depending on thickness of the fillets. 

5.  Add the 2 Tbsp of Pastamore Meyer Lemon Oil and the juice of half of the lemon to the rice.  Season with salt and pepper to taste, and mix well.

6.  Plate the lemon rice first, and then top with the stuffed cod.