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Baked Cod with Tomatoes and Provolone

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  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

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: 
Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 816 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.3%

Saturated Fat 12.4 g62.2%

Trans Fat 0 g

Cholesterol 234.2 mg78.1%

Sodium 1276.7 mg53.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 5.8 g23.4%

Sugars 12.6 g

Protein 102 g204%

Vitamin A 70.4% Vitamin C 96.5%

Calcium 85.5% Iron 29.2%

*Based on a 2000 Calorie diet

Baked Cod With Tomatoes And Provolone Recipe