Sunday, April 8, 2012

Roasted Cod with Warm Tomato Tapenade

Here's an easy and healthful recipe for you. The Mediterranean flavors of the warm tomato tapenade brightens all kinds of white fish as well as chicken or baked tofu. It is also delicious served over brown rice.  The dish comes together very quickly for a pretty and elegant presentation.

I served it with orzo and freshly grated Parmesan plus braised baby bok choy.

Roasted Cod with Warm Tomato Tapenade
(Eating Well Magazine)
1 pound cod fillet
3 tsp. olive oil
1/4 tsp. freshly ground pepper
1 Tbsp. minced shallot
1 cup halved cherry tomatoes
1/4 cup chopped cured olives
1 Tbsp. capers
1 1/2 Tbsp. chopped fresh oregano
1 tsp. balsamic vinegar

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Rub cod with 2 tsp. 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 tsp. 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.

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