Roasted Cod with Tomatoes & Capers

Adapted from EatingWell: October/November 2005

Serves 2

1/2 – 3/4 lb. cod fillet
olive oil
ground black pepper
1/2 small onion, minced
1 garlic clove, minced
1/2 cup chopped tomatoes
1 Tbsp. sliced oil cured olives (green olives substitute fine)
2 tsp. capers, drained and chopped
1 tsp. chopped fresh oregano
1/2 tsp. balsamic vinegar

Preheat the oven to 450F. Place a piece of parchment paper on a baking sheet or coat with cooking spray.

Rub cod with 1 tsp. oil. Sprinkle with salt & pepper. Place on baking sheet and roast 15-20 minutes until done. (Fish will flake)

Meanwhile, heat 1 tsp. oil in a small skillet over medium heat. Cook onion and garlic until softened. Add tomatoes, cook about 2 minutes, add olives and capers, stir. Add oregano and vinegar, remove from heat and serve over fish.

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