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Though I used to whip up this delightful seasoned cod with tomatoes and onion in the oven, the microwave lets me enjoy it even faster. I like to serve the pretty main course to company. Everyone likes it and requests the recipe right away. –Nancy Daugherty, Cortland, Ohio
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Nutritional Analysis: 1 serving equals 154 calories, 8 g fat (1 g saturated fat), 43 mg cholesterol, 304 mg sodium, 3 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 3 very lean meat, 1 fat.
Cod Delight published in Simple & Delicious March/April 2006, p35
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on May. 01, 2009 by amyedelen
I used sweet vidalia onions and green onions and baked it as well. This was delicious and there were no leftovers!
Reviewed on Apr. 30, 2009 by sh8400
I'm not a big fish eater, but I enjoyed this dish. Definitely not too fishy tasting and I didn't need any tartar sauce to help it go down. Just the right amount of flavor. Very easy to make and I took Jill Balkema's advise and baked it. Thank you Nancy Daugherty for sharing your recipe with us; it was great. My husband and 16-year-old son also really liked it. :)
Reviewed on Dec. 15, 2008 by jillbalkema
I baked at 350 degrees for 25 minutes and it was delicious!
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