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Ingredients
- 1 lb Cod/ perch or possibly turbot fillets
- 1/2 c. Extra virgin olive oil, divided
- 1 can Plum tomatoes (14 1/2-ounce) undrained and
- Â Â Coarsely minced
- 1 med Onion, sliced
- 1 cl Garlic, chopped
- 2 Tbsp. Chopped fresh parsley
- 1 Tbsp. Chopped fresh tarragon
- Â Â Salt
- Â Â Freshly grnd black pepper
Directions
- Preheat oven to 350 degrees.
- Rinse fish under cool water; pat dry on paper towels. Place fish in a 13-by-9-inch baking dish oiled with some of the extra virgin olive oil. Put tomatoes, onion and garlic over fish. Sprinkle with parsley, tarragon, and salt and pepper to taste. Drizzle remaining oil over fillets. Bake, uncovered, till fish almost flakes easily, about 20 min.
- Yield: 4 servings. Here is aneasy recipe using cod, adapted from the Chicago Tribune Cookbook.
- NOTE:Made this 4/18/97. I was out of canned tomatoes so I sliced 3 medium sized, very ripe fresh tomatoes. Also, I only had .89 pound of cod. I had to bake this for about 40 min, the last 20 @ 400 degrees. I think it may have been because I had so much density on top of the fish, with the sliced tomatoes and not much fluid since they weren't canned. It is a very good recipe. f.j.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 247 | 70% |
| Total Fat 27.9g | 35% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 132mg | 6% |
| Potassium 620mg | 18% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.2g | 1% |
| Protein 21.04g | 34% |
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