↞ recipe box start page
Category: Greek Entrees
Prep Time: Cook Time: Total Time:
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
Preparation:
1 Preheat oven to 450 degrees 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.
Serves 4.
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).
view more member recipes
Roasted Cod with Warm Tomato-Olive-Caper Tapenade
view my recipes
print
save
Category: Greek Entrees
Prep Time: Cook Time: Total Time:
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
Preparation:
1 Preheat oven to 450 degrees 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.
Serves 4.
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).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Angie's Olive Tapenade
by angeladeeanne
1/2 pound mixed pitted olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2-3 fresh basil leaves 2-3 small sun dried tomatoes in oil 1 tablespoon lemon juice 2 t
by angeladeeanne
1/2 pound mixed pitted olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2-3 fresh basil leaves 2-3 small sun dried tomatoes in oil 1 tablespoon lemon juice 2 t
Roasted Asparagus With Caper Dressing
by ICOOK2
Ingredients: 2 bunches asparagus, (about 2 pounds) 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper, divided 1/3 cup chopped
by ICOOK2
Ingredients: 2 bunches asparagus, (about 2 pounds) 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper, divided 1/3 cup chopped
Sun-dried Tomato-caper Mayonnaise
by ICOOK2
Flavored mayonnaises come together quickly and can be used as sauces for fish or chicken, spreads for sandwiches, or cooling dips for our Crispy Sweet Potato Fries (see related recipe). Can be refri
by ICOOK2
Flavored mayonnaises come together quickly and can be used as sauces for fish or chicken, spreads for sandwiches, or cooling dips for our Crispy Sweet Potato Fries (see related recipe). Can be refri
Italian Meatballs In Caper-tomato Sauce (f&w)
by ICOOK2
Ingredients 1 1/2 pounds plum tomatoes, peeled and chopped 2 tablespoons extra-virgin olive oil 1 tablespoon nonpareil capers, drained and chopped 1/2 teaspoon dried oregano Kosher salt 1/
by ICOOK2
Ingredients 1 1/2 pounds plum tomatoes, peeled and chopped 2 tablespoons extra-virgin olive oil 1 tablespoon nonpareil capers, drained and chopped 1/2 teaspoon dried oregano Kosher salt 1/
Roasted Salmon With Potatoes, Asparagus, And Lemon-dill-caper Drizzle
by sgre52160
1 whole side (about 2 1/2 To 3 pounds) salmon 5 tablespoons pure olive oil, divided Salt and ground black pepper 2 pounds fingerling potatoes or new red potatoes, halved 2 pounds asparagus, tough
by sgre52160
1 whole side (about 2 1/2 To 3 pounds) salmon 5 tablespoons pure olive oil, divided Salt and ground black pepper 2 pounds fingerling potatoes or new red potatoes, halved 2 pounds asparagus, tough
view more member recipes
related CDKitchen recipes
Cherry Tomatoes Stuffed With Spanish Olive Tapenade
Grilled Vegetable, Mozzarella, and Olive Caper Caviar Sandwiches
Stuffed Baguette With Sun-Dried Tomato Tapenade
Seared Halibut With Roasted Garlic Sun-dried Tomato And Olive Tapenade
Mushroom Tapenade
Vegan Tofu Cutlets With Tapenade Sauce
Grilled Vegetables With Eggplant Tapenade
Braised Ono with Artichokes, Mushrooms, Sundried Tomatoes and Tapenade
Roasted Cod With Garlic Cream Sauce
Turkey Breast With Lemon Caper Sauce