Ingredients
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2
-
1
-
1/2
-
4
-
-
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Roasted Cod and Tomatoes With Basil and White Wine, This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website’s newsletter., This was a wonderful dish. I loved the flavor of the tomato-based pan sauce because it included all the robust ingredients that I tend to love so much about Italian cuisine. I was able to use some sprigs of basil from my own garden, so the herbs were quite fresh and flavorful. I served a bit of cooked spaghetti noodles on the side, to help use up some of the extra pan sauce. Thanks Lauralie41., This makes for a satisfying and tasty meal. used a combination of golden cherry tomatoes had it in the fridge along with chopping whole tomatoes. I had some tilapia in the freezer and used that in place of the cod. It came out perfect and love how easy it is to put together. Thank you Lauralie for sharing. Made it for Susie’s World Tour – Italy, Team Sue Chefs.
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Steps
|
1
Done
|
Preheat the Oven to 400f |
|
2
Done
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in a Baking Dish Large Enough to Eventually Accomodate the Cod Fillets, Place the Tomatoes in a Single Layer. Drizzle 1/2 of the Olive Oil Over the Tomatoes and Sprinkle With Kosher Salt. Roast the Tomatoes Until They Are Very Soft, About 15 to 20 Minutes. |
|
3
Done
|
Remove the Tomatoes from the Oven and Decrease Temperature to 350f Place Tomatoes in a Small Bowl, Add the Garlic and Basil, Toss to Combine Well and Set Aside. |
|
4
Done
|
Season the Cod Fillets With Salt and Pepper and Drizzle Remaining Olive Oil Over the Fillets. Place the Cod in the Baking Dish the Tomatoes Were Roasted in and Pour Wine and Tomato Mixture Over the Fish. Cover the Dish With Foil and Bake the Fish Until Just Cooked Through, About 12 to 15 Minutes Depending on the Thickness of the Fish. Serve Immediately. |
