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Mediterranean Baked Fish

Great with SIMPLY SEAFOOD ® FARM-RASIED TILAPIA FILLET
Seafood alternatives: tilapia, snapper, catfish, rockfish

No chopping, slicing or sautéing–this is simplicity at its best. Take five minutes to assemble this dish, put some rice on to steam, then go put your feet up and relax until the timer calls you to the table.

Ingredients:

• 1 1/2 pounds cod fillet
• 1 can (14 1/2 oz.) Italian-style stewed tomatoes
• 1 Tbsp. drained capers and/or 12 to 16 pitted ripe black olives or pimiento-stuffed green olives, sliced
• 1 to 2 Tbsp. grated Parmesan Cheese

Cooking Instructions:

Preheat the oven to 375°F. Rinse the cod in cold water and pat dry with paper towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness. Pour the tomatoes and their juice over the fish. Sprinkle with capers and/or olives, followed by the Parmesan cheese. Bake the fish uncovered in the heated oven until just opaque in the center, 20 to 25 minutes for fillets about 1-inch thick. (The pan juices are tasty poured over rice, orzo or couscous.)

Servings per recipe: 4

Per serving: Cal. 183/Total fat 3g/Sat. .8g/Chol. 64mg/Sdm. 463mg/Carbo. 5g/Prot. 32g/ Om-3 .4g