Roasted Cod with Warm Tomato-Olive-Caper Tapenade

• 1 pound(s) cod fillet
• 3 teaspoon(s) extra-virgin olive oil, divided
• 1/4 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) minced shallot
• 1 cup(s) halved cherry tomatoes
• 1/4 cup(s) chopped cured olives
• 1 tablespoon(s) capers, rinsed and chopped
• 1.5 teaspoon(s) chopped fresh oregano
• 1 teaspoon(s) balsamic vinegar

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Directions

1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

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