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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar |
||
| Calories 143 | ||
| Calories from Fat 46 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 200mg | 8% | |
| Potassium 578mg | 16% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.0g | ||
| Protein 20.8g | 41% | |
Baked Cod With Tomato-Olive Tapenade
SERVES 4
Ingredients
- 1 lb cod fish fillet (could be frozen)
- 3 teaspoons extra virgin olive oil (divided)
- fresh ground black pepper
- 1 tablespoon minced shallot
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped black olives
- 1 tablespoon chopped drained capers
- 1 1/2 teaspoons chopped fresh oregano
- 1 teaspoon balsamic vinegar
Directions
1
Heat oven to 450 degrees.2
Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Cuisine > European
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Dimpi
On Mar 12, 2009
I made this today and served with mushroom risotto and roasted asparagus. It was a simply wonderful lunch! I prepared the fish a bit differently - I seasoned the cod with salt and pepper and let it sit in the fridge overnight. Just before baking, I topped it with bits of butter, panko, parsley and smoked paprika. I baked for 20 min at 425 F. I made the sauce pretty much as directed (didn't really measure) but with yellow onions, mixed olives, dried oregano and more balsamic vinegar. I served the fish over the tapénade - it was a terrific combination. Thanks June for posting this recipe!
From: litldarlin
On Aug 30, 2007
I made this last weekend for my boyfriend Marvin and myself. Unfortunately he couldn't make it due to the extreme flooding and the expressways were backed up for miles. So I enjoyed every bite of this delicious meal myself. What a treat. Thanks for posting. Melody A.
From: Derf
On Mar 23, 2006
Excellant, we loved it, lots of taste in the tapenade. Especially like the flavours given by the capers and balsamic vinegar, great combination with the olives and tomatoes. We will be making this again, thanks for sharing.
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