Roasted Cod with Warm Tomato-Olive-Caper Tapenade |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound(s) cod fillet |
3 teaspoon(s) extra virgin olive oil |
1/4 teaspoon(s) freshly ground black pepper |
1 tablespoon(s) minced shallot |
1 cup(s) halved cherry tomatoes |
1/4 cup(s) chopped cure olives |
1 tablespoon(s) capers, minced & chopped |
1 1/2 teaspoon(s) chopped fresh oregano |
1 teaspoon(s) basalmic vinegar |
Directions:
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
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