Baked Cod
Ingredients
The vegetables
-
2
cups
grape tomatoes, halved
-
1
package (9 ounces)
frozen artichoke hearts, thawed and patted dry
-
½
cup
pitted Kalamata olives, halved lengthwise
-
2
units
shallots, minced
-
¼
cup
dry white wine
-
2
cloves
garlic, minced
-
1
teaspoon
minced fresh thyme
-
4
teaspoons
olive oil, divided
-
Salt
to taste
freshly ground black pepper
The fish
-
4
(6 ounces)
boneless, skinless cod fillets, 1 to 1 ½ inches thick
For garnish
-
2
tablespoons
fresh parsley, chopped (optional)
-
2
units
lemons, cut into wedges
Instructions
- Preheat the oven to 450°F and adjust the oven rack to the middle position.
- In a large bowl, combine tomatoes, artichoke hearts, olives, shallots, wine, 2 teaspoons of olive oil, garlic, thyme, salt, and pepper. Toss to combine and spread into a baking dish.
- Pat the cod fillets dry with paper towels and nestle them into the vegetable mixture. Brush each fillet with the remaining olive oil and season with salt and pepper.
- Bake the cod for 20 to 25 minutes until the fillets flake easily and reach an internal temperature of 145°F. Garnish with parsley and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
114
Total fat
7g
Total carbohydrates
12g
Total protein
2g
Sodium
271mg
Cholesterol
0mg
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