Directions:
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.93 Kcal (515 kJ) | ||
| Calories from fat | 33.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 53.29mg | 18% | |
| Sodium | 405.42mg | 17% | |
| Potassium | 370.6mg | 8% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 17.54g | 35% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.04 Kcal (293 kJ) | ||
| Calories from fat | 19.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 6% | |
|---|---|---|---|
| Cholesterol | 30.36mg | 18% | |
| Sodium | 230.97mg | 17% | |
| Potassium | 211.13mg | 8% | |
| Total Carbs | 2.3g | 1% | |
| Sugars | 0.89g | 6% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 10g | 35% | |
| Vitamin C | 3.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.1mg | 2% | |
* 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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