Catfish with tomatoes and olives

This dish was amazing! It would probably also be good if the olives, capers, and shallots were minced a bit finer and made into a tapenade...but really, we liked it just the way it was.

Catfish with Tomatoes and Olives

1 lb catfish
Olive oil
Black pepper
1 shallot, minced
1 c cherry tomatoes, halved
1/3 c brine-cured olives, chopped
1 T capers
1 T fresh oregano, chopped
Balsamic vinegar
   
Oil a baking dish and oil the fish.  Pepper the fish and place it in the dish.  Roast in the oven at 450 for about 20 minutes until done.


Just before the fish is ready, heat some oil in a skillet and cook the shallot until soft.  Add the tomatoes, olives, capers, cooking for a few minutes until heated through.  Stir in the oregano and vinegar, and spoon over the fish to serve.