Ingredients

How to make it

  • Preheat the oven to 450.
  • Rub the cod with 2 teaspoons of oil and some salt and pepper.
  • Place the cod on cookie sheet and bake for 15 to 20 minutes.
  • While the cod is baking finely chop the olives and oregano.
  • Preheat a small fryingpan on medium and add the other teaspoon of oil.
  • Add the Shallot and cook 30 seconds untll fragrant.
  • Add the olives and cook for about 2 minutes to heat through.
  • Add the oregano and vinegar and cook until vinegar is reduced and thickened.
  • Remove the topping from the pan to prevent it from overcooking.
  • Top fish with tapenade.

Reviews & Comments 1

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    " It was excellent "
    waterlily ate it and said...
    This sounds terrric! I'l be trying it soon.
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