Ingredients
4 cod fillets (6 oz each)
2 pints cherry tomatoes, halved
4 garlic cloves, minced
2 tbsp olive oil
1 lemon, sliced into rounds
1 cup fresh herbs (basil and thyme recommended)
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper in a bowl
Arrange tomato mixture on a parchment-lined baking sheet
Place cod fillets on top, skin-side down
Tuck lemon slices under each fillet, sprinkle with chopped herbs
Bake for 12-15 minutes until cod is flaky and tomatoes are blistered
Notes
Use skin-on cod for extra moisture retention
Add cherry tomatoes to the baking sheet 10 minutes before adding cod
Serve with quinoa or crusty bread to soak up the sauce
Tomatoes can be substituted with heirloom or plum varieties for different flavor profiles
- Prep Time: 10
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 fillet with 1/2 pint tomatoes
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 45mg