Directions:
- Preheat the oven to 450.
- Rub the cod with 2 teaspoons of oil and some salt and pepper.
- Place the cod on cookie sheet and bake for 15 to 20 minutes.
- While the cod is baking finely chop the olives and oregano.
- Preheat a small fryingpan on medium and add the other teaspoon of oil.
- Add the Shallot and cook 30 seconds untll fragrant.
- Add the olives and cook for about 2 minutes to heat through.
- Add the oregano and vinegar and cook until vinegar is reduced and thickened.
- Remove the topping from the pan to prevent it from overcooking.
- Top fish with tapenade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.02 Kcal (544 kJ) | ||
| Calories from fat | 30.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 5% | |
|---|---|---|---|
| Cholesterol | 53.29mg | 18% | |
| Sodium | 347.22mg | 14% | |
| Potassium | 364.49mg | 8% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 17.87g | 36% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.09 Kcal (373 kJ) | ||
| Calories from fat | 20.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 5% | |
|---|---|---|---|
| Cholesterol | 36.51mg | 18% | |
| Sodium | 237.91mg | 14% | |
| Potassium | 249.74mg | 8% | |
| Total Carbs | 3.53g | 2% | |
| Sugars | 1.65g | 10% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 12.24g | 36% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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