Baked Cod With Tomato Olive Tapenade Recipe

Ingredients for Baked Cod With Tomato Olive Tapenade

• Cod Fish Fillet
• Extra Virgin Olive Oil
• Fresh Ground Black Pepper
• 1 shallot, minced
• Cherry Tomatoes
• Black Olives
• 1 tablespoon capers, drained
• Fresh Oregano
• Balsamic Vinegar

How to Make Baked Cod With Tomato Olive Tapenade

1. Preheat oven to 450°F (232°C).
2. Lightly grease a baking sheet with cooking spray.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle cod with 1 tablespoon of olive oil, and season with black pepper.
5. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
6. Meanwhile, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
7. Add the minced shallot and cook, stirring occasionally, until softened (about 2-3 minutes).
8. Add the halved cherry tomatoes and cook, stirring, for about 2 minutes.
9. Stir in the Kalamata olives, capers, oregano, and red wine vinegar. Cook for another 30 seconds.
10. Remove the tapenade from heat.
11. Spoon the tomato and olive tapenade generously over the baked cod fillets.
12. Serve immediately and enjoy!