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Keto Mediterranean Cod with Olive Tapenade

A delightful fusion of flavors, this Keto Mediterranean Cod is topped with a zesty olive tapenade, making it a perfect low-carb, high-fat dish. The flaky cod is baked to perfection and complemented by the briny olives, fresh herbs, and a hint of lemon, transporting your taste buds to the shores of the Mediterranean.
Course Dinner
Cuisine Mediterranean
Keyword Keto Dinner, Keto Mediterranean Cod, Low Carb Cod Recipe, Olive Tapenade
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 300kcal

Equipment

  • Oven-proof skillet
  • Food processor
  • Paper towels
  • Measuring cups and spoons
  • Cutting board
  • Kitchen knife

Ingredients

For the Cod

  • 4 fillets cod 6 ounces each
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

For the Olive Tapenade

  • 1 cup pitted Kalamata olives
  • ¼ cup capers
  • 3 cloves garlic minced
  • ¼ cup fresh parsley chopped
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • 1 tsp lemon zest

Instructions

  • Preheat your oven to 400°F (200°C).
  • Pat the cod fillets dry with paper towels, and season both sides with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add the cod fillets and sear for 2 minutes on each side until they develop a golden crust.
  • Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
  • While the cod is baking, prepare the olive tapenade. In a food processor, combine the Kalamata olives, capers, minced garlic, chopped parsley, lemon juice, and lemon zest. Pulse until the ingredients are coarsely chopped.
  • With the processor running, slowly drizzle in 1/4 cup of olive oil until the mixture becomes a chunky paste.
  • Once the cod is ready, remove it from the oven and let it rest for a minute.
  • Top each cod fillet with a generous spoonful of the olive tapenade before serving.

Notes

Ensure your fish is at room temperature before cooking to ensure even cooking.
The olive tapenade can be made in advance and stored in the refrigerator for up to a week.
If you don't have a food processor, you can finely chop the ingredients for the tapenade and mix them together in a bowl.
For added flavor, you can sprinkle the cod with a little smoked paprika before baking.

Nutrition

Calories: 300kcal | Carbohydrates: 4g | Protein: 23g | Fat: 22g | Fiber: 1g | Net Carbs: 3g