Prep Time: 15 mins
Total Time: 35 mins
Meal Type: Lunch, Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
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1 1/2 lb cod fillets, thawed
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1 lemon, juiced
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2 cloves garlic, minced
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1 qt grape tomatoes, multicolored
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4 Tbs olive oil
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2 tsp herbes de provence (or thyme and oregano)
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salt, to taste
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1 lemons, sliced
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pepper, to taste
Directions
Prep
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Defrost cod [if not using fresh].
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Juice lemon and mince garlic.
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Preheat oven to 350°F.
Make
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Pat cod fillets dry with a paper towel and place on a sheet pan lined with parchment.
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Toss tomatoes with 1 tablespoon of olive oil and garlic then scatter them around the fillets.
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Drizzle fish with olive oil.
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Sprinkle fish and tomatoes with herbs, salt and pepper.
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Squeeze lemon over fish and place lemon slices on top.
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Cook for about 20-30 minutes until the fish flakes easily and some of the tomatoes have burst open.
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Garnish with parsley and season with more salt to taste.
Tips from Elisa and Ellen: Any thick fish like sea bass, halibut or salmon will work with with this recipe.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.