Baked Cod with Cherry Tomato and Olive Tapenade

Name: Baked Cod with Cherry Tomato and Olive Tapenade
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 cod fillets (6 ounce); 3 tablespoon olive oil; 1 pint cherry tomato (halved); 0.5 cup Kalamata olive (pitted and roughly chopped); 2 tablespoon caper (drained and roughly chopped); 2 clove garlic (minced); 1 tablespoon fresh lemon juice; 2 tablespoon fresh parsley (chopped); 1 teaspoon salt; 0.5 teaspoon ground black pepper; 6 cup mixed greens; 2 tablespoon red wine vinegar

Flaky baked cod fillets topped with a bright and briny tapenade of cherry tomatoes and olives, served with a fresh green salad.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $5.86/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Keto
Paleo
Low-Sugar
High-Protein
Kosher

Ingredients

6 cod fillets (6 ounce)
3 tablespoon olive oil
1 pint cherry tomato (halved)
0.5 cup Kalamata olive (pitted and roughly chopped)
2 tablespoon caper (drained and roughly chopped)
2 clove garlic (minced)
1 tablespoon fresh lemon juice
2 tablespoon fresh parsley (chopped)
1 teaspoon salt
0.5 teaspoon ground black pepper
6 cup mixed greens
2 tablespoon red wine vinegar

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
In a medium bowl, combine the halved cherry tomatoes, chopped Kalamata olives, chopped capers, minced garlic, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix well to form the tapenade. Set aside.
Pat the cod fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish bakes, prepare the salad. In a large bowl, combine mixed greens. In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, and a pinch of salt and pepper. Toss the dressing with the mixed greens.
Once the cod is cooked, spoon a generous amount of the cherry tomato and olive tapenade over each fillet. Garnish with fresh parsley, if desired, and serve immediately with the green salad.

Notes

Adjust the amount of olives and capers in the tapenade to your liking for more or less saltiness. A good quality olive oil will truly enhance the flavor of this dish.

Nutrition (per serving)

Calories: 395
Protein: 40.5 g
Carbohydrates: 8.1 g
Fat: 22.5 g
Fiber: 2.5 g
Sodium: 750 mg
Saturated Fat: 3 g
Sugar: 3.8 g
Cholesterol: 95 mg