Tomato-Crowned Cod
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
cod fillets
|
|
| 2 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
black pepper
finely ground |
|
| 2 | large |
tomatoes
sliced, 1/4 inch thick |
|
| ½ | medium |
green bell peppers
finely chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| ¼ | cups |
bread crumbs
|
|
| ½ | teaspoon |
basil
crumbled, or 1 tbsp. chopped fresh basil |
*
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
cod fillets
|
|
| 3E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
black pepper
finely ground |
|
| 2 | large |
tomatoes
sliced, 1/4 inch thick |
|
| 0.5 | medium |
green bell peppers
finely chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 59 | ml |
bread crumbs
|
|
| 2.5 | ml |
basil
crumbled, or 1 tbsp. chopped fresh basil |
*
|
| 15 | ml |
vegetable oil
|
|
Directions
Place the fish in oiled baking dish .
Season with lemon juice and pepper.
Place the tomato slices on the fish, sprinkle the fillets with the green pepper and onion.
In a small bowl, combine the bread crumbs, basil and oil.
Spread the crumb mixture evenly over the tomatoes.
Bake the fish, uncovered in a preheated 350℉ (180℃) oven for 25 minutes.
