What's This?
Serving size 4
Total Time


1 lb cod fillet (see ingredient note)3 tsp extra-virgin olive oil, divided¼ tsp freshly ground pepper1 Tbsp minced shallot1 cup halved cherry tomatoes¼ cup chopped cured olives1 Tbsp capers rinsed and chopped1 ½ tsp chopped fresh oregano1 tsp 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 Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 168
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 6gm
  • Sodium 373mg 16%
  • Total Carbohydrates 4gm 1%
  • Fiber 1gm 1%
  • Protein 19gm
  • Cholesterol 43mg 14%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Low Calorie, Seafood, Fish, Tomato, Cod, Mediterranean, Easy, Quick, 30 Minute, Entertaining

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