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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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 INFORMATION: Per serving: 168 calories; 8 g fat (1 g sat, 6 g mono); 43 mg cholesterol; 4 g carbohydrate; 19 g protein; 1 g fiber; 373 mg sodium.
Nutrition bonus: Selenium (42% daily value), Vitamin C (15% dv).

TIP: Ingredient Note: Cod: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp).

RELATED RECIPES: Roasted Halibut with Banana-Orange Relish | Baked Cod Casserole | Chili-Rubbed Tilapia with Asparagus & Lemon | Warm Salmon Salad with Crispy Potatoes | Asian Halibut & Brown Rice Packets | Fillet of Sole with Spinach & Tomatoes

Nice flavor balance between the olives/capers and tomatoes.

Anonymous

To die for!

kris

This is one of the best fish recipes I've ever made!

Elizabeth Varga

Delicous and flavorful.

Anonymous, San Francisco, CA

Delicious!

Samantha, Hingham, Ma

This was very flavorful and easy to make. I used tilapia instead of cod and it was great. My boyfriend must have told me 3 times how great this recipe was.

, Kennesaw, GA