Baked Cod with Tomatoes and Feta

4.0 medium (4-1/8" long) Scallions, raw
2.5 tbsp Extra Virgin Olive Oil
2.5 cup Del Monte Petite Cut Diced Tomatoes
0.25 tsp Oregano, ground
1.5 cup, sliced Zucchini
0.5 tsp Salt
0.5 tsp Pepper, black
26.4 oz Cod- Portlock Wild Pacific Cod Fillets
6.0 oz Cheese, Feta, Fat Free, President
16.0 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.