Roasted Cod with Warm Tomato-Olive-Caper Tapenade
.
Yield
4 servingsPrep
8 minCook
10 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cod fillets
|
|
| 3 | teaspoons |
olive oil, extra-virgin
divided |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
shallots
minced |
|
| 1 | cup |
cherry tomatoes
halved |
|
| ¼ | cup |
olives
cured |
*
|
| 1 | tablespoon |
capers
rinsed and chopped |
|
| 1 ½ | teaspoons |
oregano
chopped fresh |
|
| 1 | teaspoon |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cod fillets
|
|
| 15 | ml |
olive oil, extra-virgin
divided |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
shallots
minced |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 59 | ml |
olives
cured |
*
|
| 15 | ml |
capers
rinsed and chopped |
|
| 7.5 | ml |
oregano
chopped fresh |
|
| 5 | ml |
balsamic vinegar
|
|
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.
