Baked Cod with Mediterranean Salsa
Celebrate a heart healthy diet with a fresh dinner.
- 20 oz. fresh cod or other white fish, with skin
- 1/4 teaspoon ground pepper
- 1/2 tablespoon olive oil
- 4 garlic cloves, minced
- 2 cups cherry or grape tomatoes, chopped
- 1/2 cup pitted olives, chopped
- 1/4 cup fresh basil, julienned
- 1 tablespoon lemon juice
Preheat oven to 400°F. Season cod with pepper and place on a baking sheet that has been lined with aluminum foil, skin side down. Bake until firm, about 12-15 minutes and then remove from heat.
While cod is baking, heat oil in a large pan over medium-high heat. Sauté garlic until tender, about 2 minutes. Add the tomatoes and olive and sauté until the tomatoes soften and release some of their liquid, about 8 minutes. Reduce liquid slightly, about 2 minutes. Remove from heat and stir in basil and lemon juice. Serve over cod.
Handy Hint: Baking the cod skin-side down ensures that you don't have to use additional fat to keep your fish from sticking to the pan. To remove the skin before serving, simply slip a spatula between the flesh and skin and lift the fish away.
|Saturated fat||0.7 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||2.8 g|