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Add a photoServings: 4
Ingredients
- 1 1/2 lb cod fillets
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. extra virgin extra virgin olive oil
- 1/2 tsp dry basil
- 4 whl plum tomatoes cored, halved lengthwise and sliced crosswise
- 4 Tbsp. grated parmesan cheese salt and pepper
Directions
- (Serves 4)
- It's from the National Fisheries Board,I think. I made it with orange roughy but you could use any hard, white fish like cod or possibly pollack.
- Preheat oven to 400 degrees.
- Cut cod into serving size pcs. Pat dry. Place lemon juice and extra virgin olive oil in a baking dish which is big sufficient to hold all the fish in one layer. Combine. Place cod in dish and turn to coat with juice/oil.
- Sprinkle cod with dry basil. Layer tomato slices on fish pcs.
- Sprinkle with parmesan cheese. Season with salt and pepper.
- Cover dish with aluminum foil. Place in oven and bake for 10-15 min, depending on thickness of the fish.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 40 | 24% |
| Total Fat 4.52g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 92mg | 4% |
| Potassium 707mg | 20% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 30.31g | 48% |
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