Tomato Basil Roasted Cod

By Tonya_Speed

NUTRITION per serving: 161 Calories; 4g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 336mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3

Ingredients

• 2 cups cherry tomatoes
• 1 tablespoon olive oil, divided
• Salt and pepper, to taste
• 4 (4-oz.) cod fillets (or any other lean fish)
• 2 cloves garlic, pressed
• 1 tablespoon chopped fresh basil leaves
• 1/2 cup dry white wine (or use low sodium chicken broth)

Preparation

Step 1

Preheat oven to 400 degrees. Place tomatoes in a large baking dish (large enough to eventually accommodate the cod fillets in a single layer). Drizzle tomatoes with 1/2 of the olive oil and sprinkle with salt and pepper to taste; roast until very soft, about 15 to 20 minutes; remove them from the oven and decrease oven temperature to 350 degrees. Transfer tomatoes to a small bowl, add the garlic and basil and toss to combine; set aside. Season cod fillets with salt and pepper and drizzle remaining olive oil on top; place them in the baking dish and pour tomato mixture and wine over the top. Cover the dish with aluminum foil wrap and bake until fish is just cooked through, about 12 to 15 minutes, depending on thickness.

SERVING SUGGESTION: Whole wheat couscous and garlicky sauteed spinach.
GLUTEN FREE: No changes necessary.