Steamed Cod on Tapenade

Steamed cod fillets garnished with fresh basil rest on a bed of dark olive tapenade studded with chopped figs, creating a classic Provençal dish with a sweet and savory flavor profile.

Tapenade comes from the word tapeno, which means capers in Prpvernce , where this dish comes from. Jacques adds coarsely chopped figs to this version, which gives it an interesting taste and sweetness. The steamed cod, or other variety of fish, is placed directly on the tapenade.

Serves 1 | Active Time: 15 minutes | Total Time: 15 minutes

Preparing to cook

Set a bamboo steamer over a wok filled with 1-inch-deep hot water.

Step 1: Preparing to cook

Step 2: Steaming the cod

4 (5-ounce) cod fillets

When the water is boiling, place the cod fillets on an ovenproof plate in a single layer and set the plate inside the steamer. Cover and steam until cooked to your liking, 4 to 5 minutes

Step 3: Making the tapenade

⅔ cup black, oil-cured olives, pitted and finely chopped
8 oil-packed anchovy fillets, drained (oil reserved) and finely chopped
2 tablespoons capers, drained, rinsed and finely chopped
2 small dried black Mission figs, finely chopped
4 tablespoons extra-virgin olive oil
2 tablespoons water
¼ teaspoon freshly ground black pepper

In a medium bowl, mix together the olives, anchovies, capers, and figs. Add some of the oil from the anchovies, then the olive oil, water, and pepper.

Step 4: Serving

Tomato, cut into julienne
6 basil leaves, cut into chiffonade

Spoon the tapenade onto a platter or 4 individual plates. Top with the cod and garnish with the tomato julienne and basil chiffonade. Serve immediately.

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