Cod and Tomato Tray Bake

 

Cod and Tomato Tray Bake
351 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:60 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
351
18%
Protein
35 g
70%
Fat
14 g
18%
Added Sugar
0 g
0%
Carbohydrates
25 g
10%
Roughage
4 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3 ⅓ cupssmall, waxy potatoes peeled
19 ouncesCod fillet
2 tablespoonsfresh lemon juice
salt to taste
freshly ground Black pepper to taste
1 tablespoonbutter melted
1 ½ cupsfresh Cherry tomatoes washed
¾ cupspitted black olives
2 tablespoonsolive oil
2 tablespoonsfresh Basil leaves shredded

Directions

1 Boil the potatoes in salted water for about 15 to 20 minutes; or until tender crisp.
2 Rinse the fish fillets under cold running water and pat dry with paper towels. Cut the fish into portion-sized pieces; sprinkle with lemon juice and season with salt and pepper. Set aside.
3 Preheat oven to 375º F. Brush the bottom and sides of an 11 x 7-inch casserole dish with melted butter.
4 Drain the potatoes; leave in the pan to steam dry and slice thickly.
5 Place the fish into the buttered oven-proof dish and scatter with sliced potatoes, tomatoes and olives. Season with salt and pepper and drizzle with olive oil.
6 Bake for about 20 minutes. Remove from oven and garnish with shredded basil. Serve.
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