Dinner

Roasted Cod with tomato olive caper tapenade is for Dinner.

Roasted Cod with tomato olive caper tapenade takes several minutes to prepare.

Roasted Cod with tomato olive caper tapenade takes several minutes to cook.

Roasted Cod with tomato olive caper tapenade makes 4 servings.

The ingredients for Roasted Cod with tomato olive caper tapenade are:

1 pound cod fillet (see Tip)
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 tablespoon balsamic vinegar

Here is how you make Roasted Cod with tomato olive caper tapenade:

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.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KURRIE75.

The nutritional information for Roasted Cod with tomato olive caper tapenade is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 185.2

• Total Fat: 5.9 g
• Cholesterol: 62.4 mg
• Sodium: 340.2 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.9 g
• Protein: 25.7 g