Cod with olive tapenade and sautéed fennel tomato salad
Ingredients
- 1 lb cod fillet
- 10 jarred pitted black olives
- 1 bulb fennel
- 8 cherry tomatoes
- 0.25 oz rosemary
- 3 anchovies
- 3 tbsp olive oil (divided)
- 2 cloves garlic
- 1 tsp fennel seeds
- 1 tbsp sugar
- 0.5 cup white balsamic vinegar
- 1 cup crushed tomatoes
- salt
- pepper
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments