Mediterranean Baked Fish

By á-174942

Ingredients

• 1 1/2 pounds cod fillets
• 1 can Italian-style stewed tomatoes (14 1/2 oz)
• 1 tablespoon drained capers and/or 12 to 16 pitted
• black olives or pimiento-stuffed green
• olives sliced
• 1 tablespoon grated Parmesan cheese - (to 2 tbspns)

Details

Servings 4

Preparation

Step 1

Seafood Alternatives: orange roughy, snapper, catfish, rockfish

Preheat the oven to 375 degrees.

Rinse the cod in cold water and pat dry with paper towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness. Pour the tomatoes and their juice over the fish. Sprinkle with capers and/or olives, followed by the Parmesan cheese.

Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1-inch thick. (The pan juices are tasty poured over rice, orzo or couscous.)

This recipe yields 4 servings.