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Baked Cod with Tomatoes and Olives


Serving Size : 4

1 pound cod fillets, cut into 2 inch pieces
1 can {14 1/2 oz.} diced Italian-style tomatoes, drained
2 tablespoons chopped pitted ripe olives
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees. Spray 13 x 9-inch baking dish with nonstick olive oil cooking spray. Arrange cod fillets in dish; season to taste with salt and pepper.

Combine tomatoes, olives and garlic in medium bowl. Spoon over fish.

Bake 20 minutes or until fish flakes when tested with fork. Sprinkle with parsley.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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