Tapenade-Crusted Baked Fish

• 1-1/3 cups sun-dried tomatoes, drained
• 1-1/3 cups pitted Kalamata olives
• 1/4 cup Kraft Balsamic Vinaigrette Dressing
• 2-1/2 Tbsp. Dijon mustard
• 4 tsp. capers, drained
• 1/4 cup flat-leaf parsley, chopped
• 2 Tbsp. fresh garlic, minced
• 1 tsp. fresh rosemary, chopped
• 24 each cod fish fillets (3-1/2x3 inches)
• to taste salt and pepper

1. Place tomatoes, olives, vinaigrette, mustard and capers in food processor (or in mini processor for trial recipe).
2. Process, using pulsing action, until tomatoes and olives are finely chopped.
3. Transfer to large bowl.
4. Add parsley, garlic and rosemary; mix well.
5. Cover.
6. Refrigerate until ready to use.
7. Place fish in single layer in lightly oiled full-sheet pan (or in oiled half-sheet pan for trial recipe).
8. Sprinkle lightly with salt and pepper.
9. Spread each with 2 Tbsp.
10. (30 mL) of the tomato mixture.
11. Bake in 325 degrees F-convection oven 8 to 10 min.
12. or until fish flakes easily with fork and topping is lightly browned.

tomatoes, olives, mustard, capers, flatleaf parsley, fresh garlic, fresh rosemary, cod fish, salt

Taken from www.kraftrecipes.com/recipes/tapenade-crusted-baked-fish-107532.aspx (may not work)