Roasted Cod With Warm Tomato-Olive-Caper Tapenade Recipe

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Nutrition per serving    (USDA % daily values)
CAL
150
FAT
17%
CHOL
23%
SOD
19%

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Ingredients for 4 servings

3 teaspoons extra-virgin olive oil, divided

1/4 teaspoon freshly ground pepper

1 teaspoon balsamic vinegar

1 cup halved cherry tomatoes

1 tablespoon capers rinsed and chopped

1 1/2 teaspoons chopped fresh oregano

1 tablespoon minced shallot

1/4 cup chopped cured olives

1 pound cod fillet (see Ingredient note)

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