1 lb cod fillet (Pacific cod (aka Alaska cod) is recommended)

3 tsp. Tasteful Olive mild or medium intensity extra virgin olive oil

1/4 tsp freshly ground pepper

1 T minced shallot

1 C cherry tomatoes, halved

1/4 C chopped olives (any kind, but try Tasteful Olive's Lemon Citrus or Spicy Black olives for a "twist!")

1 T capers, rinsed and chopped

1-1/2 tsp chopped fresh oregano

1 tsp balsamic vinegar (use Tasteful Olive's Traditional, or try Lemon Sicilian!)



Preheat oven to 450 degrees F.  Coat a baking sheet with cooking spray.

Rub cod with the oil. Sprinkle with pepper. Place on baking sheet. Roast in oven until fish flakes easily (15 to 20 min).

Heat remaining teaspoon oil in small skillet over medium heat. Add shallot and stir while cooking, about 20 seconds. Add tomatoes and cook until softened while stirring, about 1-1/2 minutes. Add olives and capers and stir while cooking for 30 seconds more. Stir in oregano and vinegar and remove from heat. Spoon tapenade over the cod to serve.