Preheat oven to 375 F.
Place the cod on a baking sheet lined with parchment paper. Brush with 1/2 olive oil, season with salt and pepper. Bake for 10 minutes.

Meanwhile, chop the parsley, thinly slice the stuffed Manzanilla olives and the onion; Cut the tomatoes in half; Slice the cucumber; Rinse and drain the beans.

Mix parsley, stuffed Manzanilla olives, onion, tomatoes, cucumber and beans in large bow

Whisk the remaining olive oil, red wine vinegar, salt and pepper together and drizzle the mixture over the salad.

Serve the fish on the salad.

This recipe that stars piquillo pepper stuffed Manzanilla olives from Spain is our way of showing you that cocktail and appetizer olives offer great culinary versatility as well! Easy to prepare, the combined bite of the fish with a spoonful of chunky relish will melt in your mouth and warm your hearth on any given day!

High protein, low fat, low calorie, make this recipe a so-healthy dish to try. 

Energy : 334 kcal
Total fat : 8 g
- Saturated fat : 1 g
Sodium : 538 mg
Carbs : 34 g
- Dietary fiber : 9 g
- Sugar : 5 g
Proteins : 29 g