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Cod Delight Recipe

Cod Delight Recipe

I used to make this in the oven, but then I discovered that microwave lets me enjoy it even faster. It's a pretty dish to serve company. In fact, many of my friends and family now cook this at home. —Nancy Daugherty, Cortland, Ohio
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings


  • 1 small tomato, chopped
  • 1/3 cup finely chopped onion
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 4 to 5 teaspoons lemon juice
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1 small garlic clove, minced
  • 1/8 teaspoon salt
  • 4 cod fillets (4 ounces each)
  • 1 teaspoon seafood seasoning


  • 1. In a small bowl, combine the first nine ingredients. Place cod in an 11x7-in. baking dish; top with tomato mixture. Sprinkle with seafood seasoning. Microwave, covered, on high 5-6 minutes or until fish just begins to flake easily with a fork. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

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 lean meat, 1 fat.

Reviews for Cod Delight

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Reviewed Mar. 27, 2014

"Loved this recipe! I didnt have Canola oil so used safflower instead and thought it was good!

Thanks for sharing!"

Reviewed Aug. 25, 2013

"Simple, tasty and healthy and with common ingredients usually on hand."

Reviewed Jan. 26, 2012

"Recipe probably isn't all that awful. Cod is just not a tasty fish. Will never do this one again."

Reviewed Aug. 16, 2010

"Yes, I will make this again. I thought it very tasty in-spite of the fact I did not have any seafood seasoning on hand for the recipe."

Reviewed Aug. 5, 2010

"It was bland. Will look for a more flavorful option."

Reviewed Apr. 1, 2010

"This was delicious. I omitted the oil and salt to cut fat and sodium content and threw a sliced, precooked red potato and 1 cup of sugar snap peas in the same dish to cook for the last 4 minute for a complete meal."

Reviewed Feb. 3, 2010

"I baked as well. I also used Orange Roughy and the whole can of tomatoes."

Reviewed May. 1, 2009

"I used sweet vidalia onions and green onions and baked it as well. This was delicious and there were no leftovers!"

Reviewed Apr. 30, 2009

"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 Dec. 15, 2008

"I baked at 350 degrees for 25 minutes and it was delicious!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.