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Roasted Cod with Warm Tomato-Olive-Caper Tapenade

Roasted Cod with Warm Tomato-Olive-Caper Tapenade

Nutrition Facts
  • cal. (kcal) 168
Roasted Cod with Warm Tomato-Olive-Caper Tapenade
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 4

Ingredients

  • 1 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

Directions

  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.
  4. Tip: Ingredient Note: Cod: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.orgcrseafoodwatch.asp).

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 168 cal., 8 g total fat (1 g sat. fat), 43 mg chol., 373 mg sodium, 4 g carb. (1 g fiber), 19 g pro.

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