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Roasted cod with tapenade
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| Roasted cod w tapenade | |
| 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 |
PREPARATION
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 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.
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