Recipe by lauralie41
This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.
Top Review by gypsygal
Your recipe is "Perfect For baked fish"! I used cod but any thick white mild flavored fish would work. I used the last of my home growned cherry tomatoes and followed your recipe. I had to use dried basil (1 tsp.) My garden basil is gone. My cod was thick. (1 inch ) It took more than 15 mins. I needed to add another 10 mins. for it to be perfect. Also, because it was only "fish for two", I only used 1/4 cup of wine. We had it with home made tartar sauce (DH wants it) but it's perfect without. I served it with home fries and salad.
Thank you. This is my new favorite baked fish recipe. Update: I just realized that after making this recipe again, I never added the stars with my review. Five stars isn't enough but all I could give. Sorry :(
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
- 4 (4 ounce) cod fish fillets, thick fillets
- fresh ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh basil, chopped
- 1⁄2 cup dry white wine, such as Sauvignon Blanc
Directions See How It's Made
- Preheat the oven to 400°F
- In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
- Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
- Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.