2tablespoonsolive oiland more for smearing the fish
1large shallotfinely chopped
1medium garlic clovediced
1teaspoonwhite wine vinegar
1tablespoonchopped chives or parsley
FOR THE TAPENADE
1 1/2cupsof mixed Kalamata and green olives
2teaspoonsof chopped parsley
1 1/2tablespoonsCognac or brandy
3tablespoonsfresh lemon juice
Take the prepared tapenade out of the refrigerator and allow it to come to room temperature.
Pre-heat the oven to 425°F.
Then prep the ingredients for the warm salad. Chop the shallots, dice the garlic, and cut the tomatoes in half.
Smear the cod portions with olive oil.
Add fresh ground pepper and salt lightly.
Place on a parchment-covered cookie sheet and bake for approximately 15 minutes or until the fish is cooked through. Do not over-cook or the fish will become dry.
While the fish is baking, heat a non-stick skillet to medium.
Add olive oil, shallots and garlic. Stir and cook until the aroma is noticeable.
Add the tomatoes and oregano. Stir and cook for 30-40 seconds.
Add the vinegar, sprinkle lightly with salt. Stir to distribute, then remove from the flame.
When the fish is baked, remove from the oven and immediately spoon a heaping teaspoon of tapenade over each portion, spreading it evenly.
Top with a quarter of the warm tomato salad.
Top with chopped chives or parsley.
You can use a ready-made tapenade from the store or make your own. For the tapenade recipe included, place all the ingredients in a food processor and pulse until combined, scraping the sides to a couple of times.