Mediterranean Baked Fish Recipe - Cooking Index
Mediterranean Baked Fish Recipe - Cooking Index
No chopping, slicing or sauteing -- 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.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Cod fillets |
| 1 | Italian-style stewed tomatoes - (14 1/2 oz) | |
| 1 tablespoon | 15ml | Drained capers and/or 12 to 16 pitted |
| Black olives or pimiento-stuffed green | ||
| Olives - sliced | ||
| 1 tablespoon | 15ml | Grated Parmesan cheese - (to 2 tbspns) |
Seafood Alternatives: orange roughy, snapper, catfish, rockfish
Preheat the oven to 375 degrees.
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 center, 20 to 25 minutes for fillets about 1-inch thick. (The pan juices are tasty poured over rice, orzo or couscous.)
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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