Friday, April 20, 2012

Roasted Cod with Warm Tomato-Olive-Caper Tapenade

I turned to the sea for inspiration for dinner tonight especially since my market had wild-caught cod fillets on sale this week. I loved the simplicity of this recipe since the cod fillets were simply rubbed with olive oil, seasoned with black pepper and roasted in a hot oven until perfectly cooked. The fillets were then topped with a combination of tomatoes, cured olives and capers which was a warm and flavor-packed topping for the mild white fish. This dish had a very Mediterranean feel to it (and taste). My sides were white rice and steamed green beans.

Roasted Cod with Warm Tomato-Olive-Caper Tapenade
(Serves 4)

1 pound cod fillet
3 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground black 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

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on prepared baking sheet. Transfer to 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.

Adapted from Eating Well

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