Baked Cod With Tomato-Olive Tapenade
photo by Derf2440
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb cod fish fillet (could be frozen)
- 3 teaspoons extra virgin olive oil (divided)
- fresh ground black pepper
- 1 tablespoon minced shallot
- 1 cup cherry tomatoes, halved
- 1⁄4 cup chopped black olives
- 1 tablespoon chopped drained capers
- 1 1⁄2 teaspoons chopped fresh oregano
- 1 teaspoon balsamic vinegar
directions
- Heat oven to 450 degrees.
- Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.
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Reviews
-
I made this today and served with mushroom risotto and roasted asparagus. It was a simply wonderful lunch! I prepared the fish a bit differently - I seasoned the cod with salt and pepper and let it sit in the fridge overnight. Just before baking, I topped it with bits of butter, panko, parsley and smoked paprika. I baked for 20 min at 425 F. I made the sauce pretty much as directed (didn't really measure) but with yellow onions, mixed olives, dried oregano and more balsamic vinegar. I served the fish over the tapénade - it was a terrific combination. Thanks June for posting this recipe!
RECIPE SUBMITTED BY
June Langton
Boise, 51
Love to cook and share new recipes, I am originally from England so I always welcome recipes from people in the old country or Ex-Pats living in USA.I live in Boise, Id with my husband of 45 years,we love to travel and spend time with our five grandkids who are spread from Boston to Boise.I love many cookbooks and take them to bed to read as other people read novels, some of my favorites are the cookbooks put together by various organizations, and books by Julia Childs, Delia Smith and Jaques Pepin, and many more.