Roasted Cod with Warm Tomato-Olive-Caper Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal. From . Ingredients:
1 pound cod (or halibut fillets) |
3 teaspoons extra-virgin olive oil, divided |
1/4 teaspoon freshly ground pepper |
1 tablespoon minced shallot |
1 cup cherry tomatoes, halved |
1/4 cup kalamata olives, pitted and chopped |
1 tablespoon capers, rinsed and chopped |
1 1/2 teaspoons chopped fresh oregano |
1 teaspoon balsamic 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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