A delicious cod dish that won’t ruin your New Year’s resolutions

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I bought a beautiful cod loin a couple of weeks ago and, with the holidays coming (and all the rich food and desserts to look forward to), I didn’t want to make something as rich as our favorite cod recipe, mock lobster (see the recipe on our website at http://bit.ly/2iApJwS).
So, I found an easy recipe with a low-fat tapenade that sounded good. My husband loves olives – even better.
But, it was dark when I got home and I didn’t feel like going out and scrounging around in the herb garden for some fresh oregano. I had fresh rosemary in a vase in the kitchen and used that instead.
And, I used kalamata olives instead of cured olives. Red and yellow cherry tomatoes added a nice splash of color. It was delicious, and I just served it with some steamed carrots. But, you can add rice if you want a starch.
Roast Cod with Warm Tomato-Olive-Caper Tapenade
adapted from the EatingWell Test Kitchen
Serves 2
3/4 pound cod (I like a cod loin for this)
3 teaspoons extra-virgin olive oil, divided
Freshly ground pepper
1 tablespoon minced shallot
1 cup halved cherry tomatoes (any color)
1/4 cup chopped cured olives
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons chopped fresh oregano or rosemary
1 teaspoon balsamic vinegar
Preheat oven to 450°F. Line a baking sheet with foil and spray with cooking spray.
Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Roast in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet (mine was done in 14 minutes).
Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until it’s just beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened (but not mushy). 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.
Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

food, cod, tapenade

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Mike Rego has worked at East Bay Newspapers since 2001, helping the company launch The Westport Shorelines. He soon after became a Sports Editor, spending the next 10-plus years in that role before taking over as editor of The East Providence Post in February of 2012. To contact Mike to submit information, suggest story ideas or photo opportunities, etc., email mrego@eastbaynewspapers.com.