Baked Cod with Tomatoes and Provolone
|Olive oil||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cod fillets||1 Pound|
|Chopped fresh basil/1 tablespoon dried basil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added whole tomatoes||14 Ounce, drained and chopped (1 Can)|
|Zucchini||1 Small, thinly sliced on the diagonal|
|Provolone cheese||2 Ounce, cut into thin strips|
1. Preheat the oven to 400°. Spread the oil in the bottom of a casserole.
2. Sprinkle the pepper and 1/8 teaspoon of the salt over both sides of the fillets. Arrange the fillets in the casserole in a single layer.
3. Sprinkle the basil and garlic over the fish, then cover the fish with the tomatoes. Arrange the zucchini slices in a fish-scale pattern down the center of the dish; sprinkle the remaining 1/2 teaspoon of salt over them.
4. Cover the dish with foil and bake for 10 minutes. Remove the foil and place the strips of provolone in a crisscross pattern over the zucchini. Cover the dish again and bake until the fish feels firm to the touch, 3 to 5 minutes. Serve hot.