The Mediterranean flavors quite simply sing and compliment the cod beautifully. I served it on top a bed of steamed spinach (though sautéed would be tastier) and tri-color orzo (Go full throttle on that one- make it with chicken stock and mix in some of the tapenade) but a nice rice pilaf and roasted veggies would be nice accompaniments.
The best part of the meal? Hearing my man say, “I want you to make this again.”
So try out this easy and delicious recipe, I’m sure you’ll love it as much as we did!
Note: You can set up your meez for the tapenade before the meal or while the cod is roasting, if you do it while the fish is in the oven start immediately. Once it’s time to cook the tapenade you need to focus solely on that because you are adding ingredients in after 20 seconds, then 60 seconds. If the fish is in its final stages of roasting you might accidentally overcook it.
Roasted Cod with Warm Tomato-Olive-Caper Tapenade From Eating Well Healthy in a Hurry Cookbook
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
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. 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.
3. 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.
Nutrition (without sides)Per serving : 168 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 43 mg Cholesterol; 4 g Carbohydrates; 19 g Protein; 1 g Fiber; 373 mg Sodium; 286 mg Potassium
Please try this one out and let me know what you think!