Mediterranean cod with roasted tomatoes
This protein-packed dinner is a snap to toss together on a weeknight after a busy day at work. Mix and match toppings to find new combinations your whole family will love. (Pro tip: Lining the pan with foil makes for easy cleanup.)
- 4 skinless cod fillets, 4 ounces each, about 1 inch thick
- 4 teaspoons fresh oregano, coarsely chopped
- 2 teaspoons fresh thyme, coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Nonstick cooking spray
- 3 cups cherry tomatoes
- 2 cloves garlic, sliced
- 1 tablespoon olive oil
- 2 teaspoons capers
- 2 tablespoons olives
- Preheat oven to 450 degrees. Rinse fish and pat dry.
- In a small bowl, combine oregano, thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the mixture over both sides of each fish fillet.
- Line a baking sheet with foil and coat with cooking spray; place fish on one side of the pan.
- Combine remaining oregano mixture and oil; toss with tomatoes and garlic. Add tomatoes to the other side of the pan.
- Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once.
- Stir capers and olives into cooked tomato mixture.
Makes four servings. Per serving: 157 calories; 5g fat; 2g fiber; 7g carbohydrate; 22g protein.
Adapted from eatingwell.com. This recipe originally appeared in the March 2019 issue of MESSA DiscoverYou.