Roasted Cod with Warm Tomato-Olive-Caper Tapenade

Name: Roasted Cod with Warm Tomato-Olive-Caper Tapenade
Total time: 25 min
Ingredients: 1 pound cod fillet (see Tip); 3 teaspoons extra-virgin olive oil, divided; ¼ teaspoon freshly ground pepper; 1 tablespoon minced shallot; 1 cup halved cherry tomatoes; ¼ cup chopped cured olives; 1 tablespoon capers, rinsed and chopped; 1 ½ teaspoons chopped fresh oregano; 1 teaspoon balsamic vinegar

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Total: 25 minutes

Author : EatingWell Test Kitchen

Roasted Cod with Warm Tomato-Olive-Caper Tapenade

Ingredients

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1 pound cod fillet (see Tip)3 teaspoons extra-virgin olive oil, divided¼ teaspoon freshly ground pepper1 tablespoon minced shallot1 cup halved cherry tomatoes¼ cup chopped cured olives1 tablespoon capers, rinsed and chopped1 ½ teaspoons chopped fresh oregano1 teaspoon balsamic vinegar

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Instructions

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Step 1

Preheat oven to 450F. Coat a baking sheet with cooking spray.

Step 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.

Step 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 112 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.