Cod steak with spinach and green olive tapenade

Preparation

1. Pre-heat the oven to gas mark 6-7/200°.
2. Sprinkle the pieces of fish with salt and pepper and spread a teaspoonful of Les Mets de Provence green olive tapenade on each piece.
3. Add a small amount of garlic and shallots to flavour the fish.
4. Place the fish pieces in an oven dish, cover each piece with a spinach leaf, drizzle on some olive oil and leave to bake in the oven for twenty minutes.