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Roasted Cod with Warm Tomato-Olive-Caper Tapenade
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 147 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 5 g
- Protein: 20 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 450 degrees 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.
Yield: 4 servings
3. Still Hungry?
The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.
Notes:
Ingredient Note
Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp).
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Great dish
Christine B - March 29, 2007 07:41:53 PM PSTI used Tilapia instead of cod, and it turned out great. Very easy. I would be reluctant to substitute out the fresh herbs and vegetables as the other reviewer suggested-- it was this freshness that I liked the most!
3 of 3 found this review helpful.
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Works with substitutions too
Samantha Deed - March 6, 2007 09:10:22 AM PSTI made this with:
- onions instead of shallots
- can of diced tomatoes instead of fresh
- store-bought olive tapenade
- dried oregano instead of fresh
- white roughy instead of cod
... and it still turned out scrumptious. This would be great on pasta too. Will be making it again.3 of 3 found this review helpful.
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Pizzaiola
Stefano - February 22, 2008 08:54:03 AM PSTI love this recipe, tapenade is the French version of Italian Pizzaiola. You can use this sauce for stakes to pasta.
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