I bought fresh, super red cherry tomatoes at the farmers market (cost less than the grocery store) and that elevated the taste a lot. I used dried lemon thyme and low sodium olives. I purchased the cod frozen (wild caught and on Sale) and thawed it. The price per serving for this delicious dish was about $4.00 per serving. Will definitely keep in my recipe rotation.
Roasted Cod with Warm Tomato-Olive-Caper Tapenade
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.
14 Reviews for Roasted Cod with Warm Tomato-Olive-Caper Tapenade
this was good and easy to make for 1. Lots of flavor with the kalamatas and capers. I forgot the oregano - will add it to the leftovers. Instead of shallot I used sliced onion and garlic. Even without the oregano it was good. Next time I would probably add just a bit of crushed tomatoes to make it a bit more liquid-y.
I simplified this even further. Putting the fish in a baking dish, dumped a can of tomatoes on top, omitted the shallots, and doubled everything else.
I added garlic powder to the fish, crushed red pepper flakes to the tapenade and poured the cooked mixture over the fish for the last few minutes in the oven and then served it over brown rice. Yum! Yum!
I tried this recipe on a whim and am glad I did! I had actually never cooked with capers before, and wasn't sure about the caper, olive, tomoato combo. I actually forgot the shallots, but still thought it was wonderful as-is. This will be in my regular rotation.