Baked Cod With Tomato-Olive Tapenade

• 1 lb cod fish fillet (could be frozen)
• 3 teaspoons extra virgin olive oil (divided)
• fresh ground black pepper
• 1 tablespoon minced shallot
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped black olives
• 1 tablespoon chopped drained capers
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon balsamic vinegar

1. Heat oven to 450 degrees.
2. Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.

could, extra virgin olive oil, fresh ground black pepper, shallot, cherry tomatoes, black olives, capers, fresh oregano, balsamic vinegar

Taken from www.food.com/recipe/baked-cod-with-tomato-olive-tapenade-158200 (may not work)