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Oven Baked Cod with Tomatoes
1 lb Cod/ perch or turbot fillets
1/2 c Olive oil; divided
1 cn Plum tomatoes (14 1/2-oz) undrained and coarsely chopped
1 md Onion; sliced
1 cl Garlic; minced
2 tb Minced fresh parsley
1 tb Minced fresh tarragon
Freshly ground black pepper
Preheat oven to 350 degrees. Rinse fish under cold water; pat dry on paper towels. Place fish in a 13-by-9-inch baking dish oiled with some of the olive oil. Put tomatoes, onion and garlic over fish. Sprinkle with parsley, tarragon, and salt and pepper to taste. Drizzle remaining oil over fillets. Bake, uncovered, until fish almost flakes easily, about 20 minutes. Yield: 4 servings.