Roasted Cod with Warm Tomato-Olive-Caper Tapenade

1. 1

   Preheat oven to 450F.

2. 2

   Coat a baking sheet with cooking spray.

3. 3

   Rub cod with 2 teaspoons oil.

4. 4

   Sprinkle with pepper.

5. 5

   Place on the prepared baking sheet.

6. 6

   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.

7. 7

   Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat.

8. 8

   Add shallot and cook, stirring, until beginning to soften, about 20 seconds.

9. 9

   Add tomatoes and cook,

10. 10

    stirring, until softened, about 1 1/2 minutes.

11. 11

    Add olives and capers; cook, stirring, for 30 seconds more.

12. 12

    Stir in oregano and vinegar; remove from heat.

13. 13

    Spoon the tapenade over the cod to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.