Ingredients for Baked Cod With Tomato Olive Tapenade
- 1 1/2 lbs cod fillets
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 large shallot, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, roughly chopped
- 2 tablespoons capers, drained
- 1 tablespoon fresh oregano, chopped
- Balsamic Vinegar
- cooking spray
- 1 tablespoon red wine vinegar
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How to Make Baked Cod With Tomato Olive Tapenade
- Preheat oven to 450°F (232°C).
- Lightly grease a baking sheet with cooking spray.
- Place cod fillets on the prepared baking sheet.
- Drizzle cod with 1 tablespoon of olive oil, and season with black pepper.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the minced shallot and cook, stirring occasionally, until softened (about 2-3 minutes).
- Add the halved cherry tomatoes and cook, stirring, for about 2 minutes.
- Stir in the Kalamata olives, capers, oregano, and red wine vinegar. Cook for another 30 seconds.
- Remove the tapenade from heat.
- Spoon the tomato and olive tapenade generously over the baked cod fillets.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
3g
Carbs
1g
