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Nutrition Facts
Serving Size 1 (224g) Recipe makes 4 servings
Calories 163
Calories from Fat 38		(23%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 285mg		11%
Potassium 678mg		19%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 1.0g	3%
	Sugars 2.3g
Protein 21.1g		42%
detailed view... how is this calculated?

Roasted Cod and Tomatoes With Basil and White Wine

Recipe #182996 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lauralie41
Aug 25, 2006

This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.

SERVES 4 , 1 fillet (change servings and units)

Ingredients

2 cups cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 (4 ounce) cod fish fillets, thick fillets
salt
fresh ground black pepper
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
1/2 cup dry white wine, such as Sauvignon Blanc

Directions

1
Preheat the oven to 400°F
2
In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
3
Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
4
Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

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Featured Reviews for This Recipe

From: gypsygal

On Nov 22, 2009

Your recipe is "Perfect For baked fish"! I used cod but any thick white mild flavored fish would work. I used the last of my home growned cherry tomatoes and followed your recipe. I had to use dried basil (1 tsp.) My garden basil is gone. My cod was thick. (1 inch +) It took more than 15 mins. I needed to add another 10 mins. for it to be perfect. Also, because it was only "fish for two", I only used 1/4 cup of wine. We had it with home made tartar sauce (DH wants it) but it's perfect without. I served it with home fries and salad. Thank you. This is my new favorite baked fish recipe.

0 people found this review helpful

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From: mummamills

On Nov 15, 2009

Excellent! came together well, tasted A1!! made for my daughter and son in law, (on diets) and they raved. made for aussie swap nov 09

0 people found this review helpful

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From: JanuaryBride

On Jun 3, 2008

Excellent. Very flavorful. Left out the olive oil and used sea bass and regular tomatoes (cut up in medium size pieces) and it turned out beautifully. Will be in my cookbook for years to come. Made for ZWT4.

2 people found this review helpful

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From: wasabipea00

On May 4, 2008

This was delicious, glad I found it. It's all about the fresh tomato and basil. I did add very thinly sliced zucchini and at the table had freshly shaved parmesan cheese, and it came out incredibly tasty. Definitely a recipe to repeat!

2 people found this review helpful

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