Preheat the oven to 180 C (160 C fan) Gas mark 4.
Put the breadcrumbs into a bowl and add the grated Parmesan and the tapenade. Mix together well and season with freshly ground black pepper.
Put cod fillets on to a baking sheet and spread each with the tapenade mixture.
Roast for 20min.
Serve with root vegetables roasted with cumin seeds and a drizzle of olive oil, and lemon wedges to squeeze over.
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