Best Tomato Olive Caper Tapenade Recipes

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE image

Categories Fish

Yield 4 servings

Number Of Ingredients 9

1 pound cod fillet (see Ingredient note)
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

Steps:

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

Tomato-Olive-Caper Tapenade image

Provided by TXOLDHAM

Categories Sauces

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 tablespoon shallot, minced
1 cup cherry tomatoes, cut in half
1/4 cup olive, cured, chopped
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon balsamic vinegar

Steps:

Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).

Nutrition Facts : Calories 30.7, Fat 2.2, SaturatedFat 0.3, Sodium 139.3, Carbohydrate 3, Fiber 1.1, Sugar 1, Protein 0.6

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