Baked Cod with Parsley Olive Tapenade

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  1.5 lbs Cod, Fillet
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  1 tsp Garlic powder
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  2 tsp 2 teaspoons kosher salt
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  1 tsp 1 Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  1 cup Parsley, Fresh
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  0.3 cup Olives, Green, Canned, Pitted
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  2 Anchovy(20g)
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  3 Garlic(9g)
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  1 tbsp Lemon
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  0.3 cup Lemon Juice, Fresh
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  1.5 tsp Red pepper flakes
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Mince the fresh garlic and finely chop the fresh parsley; zest and juice the lemon. Pit the canned olives if not already done, then roughly chop them along with the anchovy into a coarse paste.
2. 2In a medium bowl, combine the chopped olives, anchovy, minced garlic, parsley, lemon zest, lemon juice, red pepper flakes, and olive oil; stir until the tapenade is evenly mixed. Set aside.
3. 3Pat the cod fillets dry with paper towels and arrange them in a single layer in a large skillet. Drizzle lightly with olive oil and season with garlic powder, salt, and pepper on both sides.
4. 4Heat the skillet over medium-high heat for 1–2 minutes until shimmering, then carefully add the cod fillets. Cook for 4–5 minutes until the bottom is opaque and releases easily from the pan.
5. 5Gently flip the cod and cook for another 3–4 minutes over medium-high heat until the fish is opaque throughout and flakes easily with a fork when tested at the thickest part.
6. 6Divide the cooked cod fillets evenly among 4 airtight containers while still warm. Top each portion with an equal amount of the parsley olive tapenade.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 3 days.