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Tomato-Topped Cod

 Tomato-Topped Cod
Fresh tomato slices and a buttery topping jazz up plain fish fillets in this easy oven entree from Kathleen Taugher of East Troy, Wisconsin. The tempting treatment helps keep the cod moist and flavorful.
6 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/2 cups water
  • 2 tablespoons lemon juice
  • 1-1/2 pounds cod fillets
  • Pepper to taste
  • 1 small onion, finely chopped
  • 2 large tomatoes, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1 tablespoon vegetable oil


  • In a bowl, combine the water and lemon juice. Add fish; soak for 5
  • minutes. Drain and place fish in an 11-in. x 7-in. baking dish
  • coated with cooking spray. Sprinkle with pepper. Layer with onion,
  • tomatoes and green pepper. Combine the remaining ingredients;
  • sprinkle over top.
  • Bake, uncovered, at 375° for 20-30 minutes or until fish flakes
  • easily with a fork. Yield: 6 servings.
Nutritional Facts: One serving equals 158 calories, 4 g fat (0 saturated fat), 33 mg cholesterol, 391 mg sodium, 13 g carbohydrate, trace fiber,

2 of 2

Tomato-Topped Cod (continued)

Nutritional Facts: 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.