Baked Cod with Tomatoes and Feta
- Number of Servings: 4
Ingredients
4.0 medium (4-1/8" long) Scallions, raw2.5 tbsp Extra Virgin Olive Oil2.5 cup Del Monte Petite Cut Diced Tomatoes0.25 tsp Oregano, ground1.5 cup, sliced Zucchini0.5 tsp Salt0.5 tsp Pepper, black26.4 oz Cod- Portlock Wild Pacific Cod Fillets6.0 oz Cheese, Feta, Fat Free, President16.0 tbsp Basil
In a sauce pan cook the garlic and white parts of the scallions in 1 tablespoon olive oil
Add the tomatoes and oregano, and simmer gently for 20 minutes or until tomatoes reduce and thicken
Slice zucchini lengthwise about 1/8 inch thick
Remove tomatoes from heat when done and stir in rest of scallions
Preheat oven to 425F
Arrange slicedczucchini in oven proof casserole dish and place cod on top. Season cod with salt and 1/4 teaspoon pepper and drizzle with remaining olive oil
Top cod with cooked tomato and fetus cheese.
Bake for 20 min or until cod is baked thru.
Top with basil and remaining black pepper.
Serving Size: 3 pieces of cod per person
Number of Servings: 4.0
Recipe submitted by SparkPeople user AMYBIRST.
Serving Size: 3 pieces of cod per person
Number of Servings: 4.0
Recipe submitted by SparkPeople user AMYBIRST.
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 11.1 g
- Cholesterol: 73.5 mg
- Sodium: 1,130.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.4 g
- Protein: 45.8 g
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