Entrees
Cod with Artichokes and Cherry Tomatoes
Makes 4 servings
Cod with Artichokes and Cherry Tomatoes
Makes 4 servings
Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor of this mild whitefish.
Nutritional information per serving:Calories 144 (34% from fat)
carb. 6g
pro. 17g
fat 5g
sat. fat 1g
chol. 37mg
sod. 705mg
calc. 16mg
fiber 3g
carb. 6g
pro. 17g
fat 5g
sat. fat 1g
chol. 37mg
sod. 705mg
calc. 16mg
fiber 3g
Ingredients
- 12 ounces cod fillet, cut into four 3-ounces fillets
- 1 can (14 ounces) artichoke hearts, drained and quartered
- ½ cup cherry tomatoes, halved
- ¼ cup black oil cured black olives, pitted and halved
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons drained capers
Preparation
- Preheat oven on Bake at 425°F with the rack in the middle position. Line the baking pan with parchment paper; reserve.
- Rinse and pat the fish dry.
- Spread the artichokes, tomatoes and olives in center of the baking pan, and evenly arrange the fish fillets on top. Season with the salt and pepper. Drizzle the oil and lemon juice all over, and evenly distribute the capers.
- Bake until the fish is just cooked through, and flakes easily with a fork, about 12 to 17 minutes depending on the thickness of the fillets.
