Broiled Cod Topped With Kalamata Tapenade, Crème de Brie and Thyme over Sautéed Baby Kale Surrounded by Roasted Cinnamon Sweet Potatoes

This is my new favorite cod recipe. I hope you enjoy it as much as I did!


2 small cloves of garlic
1 lb. fresh, wild caught cod
2 bags baby kale
2 medium sweet potatoes


Extra virgin olive oil
Fresh thyme
Crème de brie
Vegetable broth
1 cup Kalamata olives


Yields 2 servings

Sweet Potatoes – start these first as they take will the longest to cook.
Pre-heat oven to 425 degrees
Wash/scrub the sweet potatoes
LEAVE THE SKIN ON, cut the ends off and cut into strips (or whatever shape you want)
Place in a baking pan, drizzle with e. v. olive oil (not too much so they don’t get soggy), sprinkle with salt, pepper, cinnamon and toss
Bake for approx.. 20 minutes (until fork tender)



Kalamata Tapenade
In a blender place olives, 2 forkfuls of capers, garlic, 2-3 tablespoons of e. v. olive oil

Place on a baking sheet & drizzle with e. v. olive oil
Drizzle with e. v. olive oil
Add tapenade, crème de brie and fresh thyme
Broil for approx. 15 minutes


Baby Kale
Place kale in a large sauté pan
Add ½ cup vegetable oil
¼ cup e. v. olive oil
Salt & pepper to taste
Cover and cook over medium heat until reduced.



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