Cod with Tomato Olive Tapenade

Cod with Tomato Olive Tapenade

Cod with Tomato Olive Tapenade

Ingredients

  • 1 pound wild caught cod fillet
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon freshly ground pepper
  • 1/8 teaspoon sea salt
  • 1 tablespoon minced shallot
  • 1 cup halved cherry tomatoes
  • ¼ cup chopped cured olives
  • 1 tablespoon capers, rinsed and chopped
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon balsamic vinegar

Procedure

  1. Preheat oven to 450°F.
  2. Rub cod with 1 tablespoon oil. Sprinkle with sea salt and pepper.
  3. Place on a baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, (15 to 20 minutes).
  4. In a small pan over medium heat, heat the remaining 1 tablespoon olive oil.
  5. Add shallot and cook until slightly soft.
  6. Add tomatoes and cook, stirring, until softened.
  7. Add olives and capers and cook mixture 2-3 minutes more.
  8. Stir in oregano and vinegar; remove from heat.
  9. Spoon the tapenade over the cod to serve.
Cod with Tomato Olive Tapenade Yield: 2 - 4 Servings Print
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