Roasted Cod with Capers, Olives and Tomatoes

Ingredients:

• 1 lb. cod fillets
• 4 tsp. extra virgin olive oil, divided
• pepper to taste
• 1 Tbsp. red onion, finely chopped
• 1 cup cherry tomatoes, quartered
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• 1/4 cup pitted green Greek olives, chopped
• 1 Tbsp. non-pariel capers, chopped
• 1/2 tsp. dried oregano
• 1 tsp. red wine vinegar

Directions:

Preheat oven to 450 degrees F and line a baking sheet with foil.

Rub cod with 2 teaspoons of the olive oil, sprinkle with pepper, place on baking sheet, and bake until the fish flakes easily with a fork, about 15 to 20 minutes.

Meanwhile, heat the remaining olive oil in a small skillet over medium heat; add the shallots and saute until just beginning to soften then add the tomatoes and cook, while stirring, until softened.

Add the olives and capers and cook, while stirring, to just heated, about 30 seconds, remove from heat, stir in oregano and vinegar, spoon over the cod and serve.

By Deeli from Richland, WA