Steamed cod on tapenade from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 226) by Jacques Pépin

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    This was a perfectly edible dish. The tapenade was very good, I could see using it again; the small amount of fig imparted a surprisingly figgy flavor in each bite. But the cod just sat there, and the flavors didn't really marry. Yes, you could get a bite of tapenade and a bite of fish on the fork, and it was tasty. But I've done several similar recipes from other COTMs where the fish is cooked with vegetables and/or olives, and the flavors truly meld. I can think of three other dishes offhand, but the fish en papillote with tomatoes, olives, and orange zest from Gourmet Yesterday particularly springs to mind. In that dish the flavors impregnated the fish so that each bite revealed a delightful synergy of flavor. This dish is a pretty one, however that only raised my expectations, which were somewhat dashed.

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