Roasted Cod with Warm Tomato-Olive-Caper Tapenade (Printer-Friendly Version) | Eating Well
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Roasted Cod with Warm Tomato-Olive-Caper Tapenade

http://www.eatingwell.com/recipes/roasted_cod_with_warm_tomato_olive_caper_tapenade.html

From EatingWell:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.

4 servings | Active Time: 20 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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

Per serving : 151 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 45 mg Cholesterol; 4 g Carbohydrates; 15 g Protein; 1 g Fiber; 602 mg Sodium; 335 mg Potassium

0 Carbohydrate Serving

Exchanges: 3 lean meat, 1.5 fat (mono)

Tips & Notes