Roasted Cod with Tomato Olive Caper Tapenade | Adelphia Seafood, Pennsylvania
Preheat oven 450℉.
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Cooking tools:
- Pepper mill
- Oven
- Stove
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 pound Cod fillet
- 3 tsp extra virgin olive oil (divided)
- ¼ tsp fresh ground pepper
- 1 tbsp shallot (minced)
- 1 cup cherry tomatoes (halved)
- ¼ cup cured olives (chopped)
- 1 tbsp capers (rinsed & chopped)
- 1 ½ tsp fresh oregano (chopped)
- 1 tsp balsamic vinegar
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