FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Seafood RecipesFish Recipes pg 1COD FISH Recipes >>>> >  Roasted Cod with Olive Tapenade >

 

food125x125B


 

 

..COD FISH Recipes >>>>.. ..Baked Cod Or Halibut (1875).. ..Baked Cod w/Julienned Vegetables.. ..Boston Baked Scrod (Cod).. ..Cod with Grapefruit.. ..Cod with Mustard Tarragon Crust.. ..Cod with Tarragon Bread Crumbs.. ..Colonial Codfish Pie (1913).. ..Horseradish Crusted Cod.. ..Poached Cod In Tomato Broth.. ..Provencal Cod Fish.. ..Roasted Cod with Olive Tapenade.. ..Simple (Cod) Fish Taco..

. Home . . Recipes . . About & Contact . . Links .

 

ROASTED COD WITH WARM TOMATO OLIVE CAPER TAPENADE

 

A tapenade is perhaps the easiest way to perk up roasted fish fillets. Here, the forthright flavors of this quick-cook tapenade, reminiscent of the Mediterranean, match well with cod, the pride of the Atlantic. You could also serve this simple condiment with grilled chicken or pork.
EatingWell Healthy in a Hurry Cookbook

Total time: 25 minutes
Makes 4 servings.

• 1 pound cod fillet
• 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


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 11/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the sauce over the cod to serve.


Per 168 calories; 8 g fat (1 g sat, 6 g mono); 43 mg  cholesterol; 4 g carbohydrate; 19 g protein; 1 g fiber; 373 mg sodium.
Nutrition Bonus: Selenium (42%  daily value). Vitamin C (15% dv).
 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.