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Roasted Cod with Warm Tomato-Olive-Caper Tapenade

From: EatingWell

The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.

Servings: 4 servings
Prep: 20 mins
Total: 25 mins
Rated : 
 by 1 person
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.
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 (
Nutrition Facts
Calories 168, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Cholesterol 43 mg, Sodium 373 mg, Carbohydrate 4 g, Fiber 1 g, Protein 19 g, Potassium 286 mg. Daily Values: Vitamin C 15%. Exchanges: Lean Meat 3,Fat 1.5
Percent Daily Values are based on a 2,000 calorie diet

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