Roasted Cod with Warm Tomato, Olive, Caper Tapenade

Ingredients 

1 pound cod fillet (see Tip) 

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 

Method

Preheat oven to 450°F. Coat a baking sheet with cooking spray. 

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. 

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.