Baked Cod with Tapenade and Warm Tomato Salad

Take prepared tapenade (see note below) out of the refrigerator and allow it to come to room temperature.

Preheat oven to 425°F.

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 fish is cooked through. Do not overcook or fish will become dry.

While fish is baking, prepare warm tomato salad. Heat a nonstick skillet to medium. Add olive oil, shallots and garlic. Stir and cook until fragrant.

Add the tomatoes and oregano. Stir and cook 30–40 seconds. Add vinegar, sprinkle lightly with salt. Stir to distribute, then remove from the flame.

When the fish is baked, remove from 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.

Serve warm.

To make the tapenade, place all the ingredients in a food processor and pulse until combined, scraping the sides a couple of times.