Baked Cod with Tomatoes & Feta

Yield: 4 servings

Total Time: 40 minutes

Ingredients

• 4 scallions, chopped with green and white parts separated

• 2½ tbsp olive oil

• 2 garlic cloves

• 2½ cups diced canned tomatoes, with juice

• ¼ tsp dried oregano

• 3 small zucchinis (about 12 ounces)

• ½ tsp kosher salt

• ½ tsp ground black pepper, divided

• 1¾ lbs. cod fillets, cut into 12 equal sized pieces, 3 per portion

• 1/3 cup reduced-fat crumbled feta cheese

• 1 cup fresh whole basil leaves, gently chopped

  
  

Directions

1. In a sauce pan, cook the garlic and white parts of scallions in one tablespoon olive oil until fragrant.

2. Add the tomatoes and oregano, and simmer gently for 20 minutes, or until tomatoes reduce and thicken.

3. While tomatoes are cooking, slice the zucchinis lengthwise on a mandolin to make 1/8-inch thick slices; set aside.

4. When tomatoes are done, remove from heat and stir in green parts of scallions.

5. Preheat oven to 425⁰F.

6. Arrange the sliced zucchini in an oven proof casserole dish, and place cod on top. Season cod with salt and a ¼ teaspoon pepper, and drizzle with remaining olive oil.

7. Top cod with cooked tomatoes and feta cheese. Bake for 20 minutes, or until cod reaches an internal temperature of 145⁰F. Top with basil and remaining black pepper.

Per Serving: 360 calories | 44g protein | 16g carbohydrate | 13g fat