Suitable for days 11-21 of Standard Process Purification Program.
This recipe is based on one from Eating Well.
- 4 cod fillets
- 3 tsp EVOO, divided
- 1/4 tsp freshly ground pepper
- 1 Tbsp minced green onion, or shallot
- 1 c halved cherry tomatoes
- 1-1/2 Tbsp capers, rinsed and chopped
- 1-1/2 tsp fresh basil (or oregano), chopped
- 1 tsp balsamic vinegar
Preheat oven to 450o . Coat a baking sheet with cooking spray.
Rub cod with 2 tsp EVOO and sprinkle with pepper. Place on prepared baking sheet. Roast until fish flakes easily with fork, 15-20 minutes, depending on thickness.
Meanwhile, heat the remaining tsp EVOO in a small skillet over medium heat. Add green onion and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add capers; cook, stirring, for 30 seconds more. Stir in basil and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Delicious! Both Craig and I really enjoyed it.