Cooking made easy! Roasted Cod with Tomato, Olive and Caper Tapenade

This is a very simple dish to make, yet it would give the impression you're an ace in the kitchen. Best of all it's cheap!
Ingredients:
1 pound cod fillet
3 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground pepper
1 tablespoon minced shallot
1 cup halved cherry tomatoes
1/4 cup chopped cured olives
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons chopped fresh oregano
1 teaspoon balsamic vinegar
Directions:
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Rub cod with 2 teaspoons oil. Sprinkle with pepper. 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. Makes 4 servings.
Nutrition for cod only:
168 calories; 8 g fat ( 1 g sat , 6 g mono ); 43 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 19 g protein; 1 g fiber; 373 mg sodium; 286 mg potassium.
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