Roasted Cod With Warm Tomato-olive-caper Tapenade
Roasted Cod With Warm Tomato-olive-caper Tapenade is a gluten free, dairy free, and primal recipe with 25 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 31 calories, 3g of protein, and 2g of fat. If you have balsamic vinegar, balsamic vinegar, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 46 minutes.
Instructions
Preheat oven to 450F. Coat a baking sheet with cooking spray.Rub cod with 2 teaspoons oil.
Place on the prepared baking sheet.
Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat.
Add shallot and cook, stirring, until beginning to soften, about 20 seconds.
Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes.
Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.