Roasted Cod and Tomatoes With Basil and White Wine

This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 fillet

Ingredients

• 2  cups cherry tomatoes
• 1  tablespoon olive oil
• 1⁄2 teaspoon kosher salt
• 4 (4 ounce)  cod fish fillets, thick fillets
•  salt
•  fresh ground black pepper
• 2  garlic cloves, minced
• 1  tablespoon fresh basil, chopped
• 1⁄2 cup dry white wine, such as Sauvignon Blanc

Directions

1. Preheat the oven to 400°F
2. 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.
3. 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.
4. 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.