Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Tomato-Topped Cod in Quick Cooking September/October 2000, p39

Nutritional Facts

1 each: 158 calories, 4g fat (0 saturated fat), 33mg cholesterol, 391mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 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
  1. 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.
Originally published as Tomato-Topped Cod in Quick Cooking September/October 2000, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato-Topped Cod

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review