Roasted Cod with Tomato Olive Topping

Ingredients:

• 1 lb cod fillet or other firm white fish
• 3 tsp extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 1 TBS minced shallot
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and cut in half
• 1 tsp balsamic vinegar

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 4 minutes. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and cook, stirring, for 30 seconds more. Stir in vinegar; remove from heat. Spoon the tomato mixture over the cod to serve.