Roasted Cod with Warm Tomato-Olive-Caper Tapenade

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 1½ 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.