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Baked Cod With Tomatoes And Provolone

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Ingredients
  Olive oil 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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