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: Roasted Cod with Warm Tomato-Olive-Caper Tapenade | Mediterranean Recipes
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| Mediterranean Recipes "1 pound cod fillet, (see Ingredient note) 3 teaspoons extra-virgin olive oil, divided 1/4 teaspoon freshly ground pepper 1 tablespoon minced shallot 1 cup halved cherry tomatoes 1/4 cup chopped cured olives 1 tablespoon capers, rinsed and chopped 1 1/2 teaspoons chopped fresh oregano 1 teaspoon balsamic vinegar " "1. Preheat oven to 450 degrees 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. " |
