Cod filet with tapenade
======================== I tried this one Apr 19-2011

this one is for 2p

Ingredients

    1 pound cod fillet, 
    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
    1.5 teaspoons chopped fresh oregano
    1 teaspoon balsamic vinegar
    EVOO

Preparation

    Preheat oven to 450°F. Coat a baking sheet with cooking spray.
    Rub cod with EVOO. Sprinkle with pepper. Place on the prepared baking sheet. 
     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 some EVOO 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.