RELISH DELI RECIPES No 12: Roasted cod with a tomato tapenade served on a bed of black spaghetti

This is a very easy and simple meal. The quantities are for 2 people.


200g per person of cod, monkfish or haddock fillets, from the fishmongers in The Fish Market. Ask them to remove the skin for you.

The tapenade mix, individually prepared for you by Relish, is made up of sun-dried tomatoes in capers, black olives, garlic and anchovies.

A few sprigs of fresh basil

Spaghetti al nero di sepia, from Relish

Extra virgin olive oil from Relish

Oiled baking sheet and set the oven at 200 degrees


Remove two of the olives from the mixture and quickly whizz the rest of the tapenade ingredients, together with ¾ of the basil in a blender. You want the mixture to look like a rough paste, not a smooth mixture.

Place the fish on baking paper, forming each portion into a rounded shape by folding any straggly bits underneath.

Press the tapenade mix onto the top of each piece of fish, pressing down hard and then roughing up the top with a fork. Add a few basil leaves and an olive and place in the oven for  20 minutes. Ensure that you do not overcook.

Bring a pot of salted water to the boil, add the spaghetti and cook till ‘al dente’ (about 10 minutes). Drain and divide onto two plates. When the fish is ready place on top of the spaghetti, drizzle lightly with olive oil and serve immediately.