Roasted Cod with Tomato Olive Caper Tapenade
Ingredients
- 1 pound Cod fillet
- 3 tsp extra virgin olive oil divided
- ¼ tsp fresh ground pepper
- 1 tbsp shallot minced
- 1 cup cherry tomatoes halved
- ¼ cup cured olives chopped
- 1 tbsp capers rinsed & chopped
- 1 ½ tsp fresh oregano chopped
- 1 tsp balsamic vinegar
Instructions
- Preheat oven 450℉.
- Coat a baking sheet with cooking spray.
- Rub cod with 2 tsp oil. Sprinkle with pepper. Place on the prepared baking sheet.
- Transfer to the oven and roast until the fish flakes easily with a fork, 15-20 minutes, depending on the thickness of the fillet.
- Meanwhile, heat the remaining 1 tsp 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 minute 30 seconds.
- 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.