Cod with Tomato, Olive, and Caper Relish
2 lb. cod fillet (Pacific cod is recommended)
1 T. Tasteful Olive mild or medium intensity extra virgin olive oil, divided
Salt
Freshly ground black pepper
1 T. minced shallot
1 c. cherry tomatoes, halved
1/4 c. chopped Kalamata olives (available at The Tasteful Olive)
1 T. capers, rinsed and chopped
1-1/2 t. chopped fresh oregano (or 3/4 t. dried oregano)
1 t. The Tasteful Olive Traditional dark balsamic vinegar (or try Sicilan Lemon white balsamic vinegar!)
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Rub cod with 2 t. oil. Sprinkle with salt and 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 relish over the cod to serve.
Recipe by The Tasteful Olive
