Baked Cod with Sundried Tomato Tapenade, from “The Special Taste of Florida”, contributed by Dux at the Peabody, Orlando:

I usually make this recipe with salmon, but the original recipe was written for grouper.  I’m not a huge fan of grouper or halibut.  If the cod is a fat loin, and not a filet, I’ll eat it. I find filets to be akin to eating air.

4 cod loins (or whatever fish you prefer)

1 cup sundried tomoatoes

1/2 cup kalamata olives (pitted)

2 tbsp roasted garlic (I use regular…no time to roast in this house)

1/4 cup olive oil

2 tsp black pepper

Throw everything but the fish into a food processor and blend until pureed.  I have done every texture from pureed to barely chopped, and I like it all the same.  Rinse and dry fish, lightly baste with a bit of olive oil and lemon juice.  Sprinkle lightly with sea salt.  Layer the sundried tomato mixture onto the fish, about 1/4th an inch thick.  Cook at 400 for 10 minutes for every inch of fish.

This recipe pairs well with very, very, very lightly peeled asparagus that has been rolled in a very, very, very thin coat of olive oil, sprinkled with freshly cracked salt and pepper, and roasted.