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Roasted Cod with Warm Tomato-Olive-Caper Tapenade Recipe

kept byanmasa
recipe byEating Well

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



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