Roasted Cod with tomato olive caper tapenade

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 5.9 g
  • Cholesterol: 62.4 mg
  • Sodium: 340.2 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 25.7 g

View full nutritional breakdown of Roasted Cod with tomato olive caper tapenade calories by ingredient

Number of Servings: 4


    1 pound cod fillet (see Tip)
    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 tablespoon balsamic vinegar


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

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KURRIE75.

TAGS:  Fish | Dinner | Fish Dinner |