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Caper and Tomato Cod

Caper and Tomato Cod
Baked cod topped with caper, tomato, and olive salsa. Brought to you by dLife®
4 ServingsPrep: 10 min. Cook: 10 min.

Ingredients

  • Cooking spray
  • 1/8 teaspoons paprika
  • 1 cup extra virgin olive oil
  • 16 ounces fresh cod fillets, rinsed and patted dry, 4, 4-ounce fillets
  • 1/4 teaspoons salt, to taste, optional
  • 1/8 teaspoons black pepper
  • 5 ounces cherry tomatoes
  • 12 pitted calamata olives
  • 1/4 cup capers, drained
  • 1/4 cup chopped parsley
  • 1/2 garlic clove, minced
  • 1 medium lemon, divided

Directions

  • Preheat the oven to 400°F.
  • Coat nonstick baking sheet with cooking spray.
  • Season both sides of fillets with salt, and pepper, and paprika.
  • Arrange on prepared baking sheet and bake 10 to 12 minutes, until
  • fish flakes with fork.
  • In small bowl, mix tomatoes, olives, capers, parsley, garlic, olive
  • oil, and juice from 1/2 lemon. Set aside.
  • Cut remaining half of lemon into 4 slices. Reserve for garnish.
  • Arrange fillets on dinner plates, top with tomato-caper salsa.
© Taste of Home 2013

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Caper and Tomato Cod (continued)

Directions (continued)

  • Garnish with small lemon wedge.
Nutrition Facts: 1 serving equals 763 calories, 60 g fat (8 g saturated fat), 582 mg sodium, 5 g carbohydrate, 48 g protein. Diabetic Exchanges: 11-3/4 fat, 6-1/4 lean meat, 1/2 vegetable.
© Taste of Home 2013