Barbecued Wild Cod with Roasted Red Pepper and Tomato Tapenade

Serves	2
Prep time	2 hours, 15 minutes
Cook time	15 minutes
Total time	2 hours, 30 minutes
Allergy	Fish
Meal type	Lunch, Main Dish
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party
Region	French
By author	Karen S Burns-Booth

A fabulous fish recipe with the sunny flavours of the Provence. Wild Scottish cod steaks or fillets are simply barbecued with a robust roasted red pepper and sun-dried tomato tapenade topping.......the cod can be roasted in the oven when BBQ season has finished or the weather is bad!

Ingredients

2 wild cod fillets or cod steaks
olive oil

Tapenade

1 jar (190g) jar roasted red peppers in oil, drained
100g sun-dried tomatoes in oil, drained
4 cloves garlic, peeled
1 teaspoon capers, drained
3 tablespoons fresh basil, roughly chopped
1 tablespoon fresh thyme, leaves stripped from woody stems
1 tablespoon fresh parsley. roughly chopped
salt and black pepper to taste
1 to 2 tablespoons of drained oil from peppers and/or sun-dried tomatoes

Note

Directions

Step 1	Tapenade: In the bowl of a food processor, combine all of the tapenade ingredients, except the salt and pepper and pulse until finely chopped and the mixture is well blended but NOT a very fine purée. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving or using, to allow the flavours to blend. At this stage the tapenade can be stored in a jar for future use and will last for a week or two in the fridge. NB: This can also be done with a hand-held stick (immersion) blender too; place ingredients in a bowl and pulse them as before.
Step 2	Light the barbecue and allow coals to burn down for 5 to 10 minutes until glowing red and not with a big flame, or if using gas, turn it on and allow to get hot for 3 to 5 minutes. Take a BBQ foil tray, and generously oil with oil.
Step 3	Dribble some olive oil over the cod and turn them around so they are covered on all sides. Place the cod skin side down (if the cod has skin) onto the oiled BBQ foil tray and close the BBQ lid, cook for 5 minutes before opening lid and spreading some of the tapenade on top of the skinless side of the fish. Close the lid again and cook for a further 5 to 10 minutes, DEPENDING in the thickness and size of the cod steaks/fillets. Check they are cooked by flaking a little of the fish off, if cooked the fish should flake easily and will be opaque.
Step 4	Gently lift the fish off the foil tray and serve immediately with steamed potatoes, salad or other seasonal vegetables of your choice.
Step 5	NB: If you don't have a foil BBQ tray, sit the cod on a sheet of extra strong foil and place directly onto the BBQ grill.