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.

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