This is such a simple style recipe for cod fillets baked with tomatoes and Italian herbs. Although the original recipe uses dried herbs, which for many of us are kitchen cupboards must haves, if you have them on hand, you can substitute fresh herbs, garlic and onions for the dried versions in this recipe.
Ingredients:
Serves Four
7g carbs per serving
cooking spray
14 1/2 oz. canned Italian style stewed tomatoes
1/4 tsp onion flakes
1/2 tsp powdered garlic
1/4 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground oregano
1 tbsp. grated Parmesan cheese
1 lb fresh cod fillets
Directions:
cooking spray
14 1/2 oz. canned Italian style stewed tomatoes
1/4 tsp onion flakes
1/2 tsp powdered garlic
1/4 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground oregano
1 tbsp. grated Parmesan cheese
1 lb fresh cod fillets
Directions:
1. Preheat oven to 375°F. 190°C. Gas Mark 5.
2. Coat baking dish with cooking spray.
3. Drain liquid from tomatoes. Reserve 4 tablespoons of tomato liquid.
4. In small bowl, mix tomatoes and reserved liquid, onion flakes, garlic, basil, parsley, oregano, and cheese.
5. Transfer to baking dish. Arrange fillets on top of tomato mixture. Spoon 1 tablespoon of tomatoes on top of each fillet.
6. Bake uncovered, 20-25 minutes, until cooked (internal temperature reaches 145°F.)
From an original recipe here
Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.
Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.
The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
From an original recipe here
Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.
Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.
The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
More about Parmesan here
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All the best Jan
19 comments:
...beautifully plated.
Yummy, my mouth is watering! Hugs, Valerie
I never know what to do with cod. I will omit the dairy and try this with the grandchildren. It is so simple I think they will love it.
Yum, sounds wonderful. I fixed some trout I caught last night , but may give this a try today if I get more.
Simple is often the best. Particularly in food.
I'm not one for seafood, but I can see the appeal of that to those who are.
A very tasty, light lunch coming up! :)
Looks delicious, I should do that soon.
My kind of meal! I'll have to make this. I haven't had fish for a very long time.
Looks very appetising xx
That looks good. There's so many ways to enjoy fish yet it's something I rarely cook.
Hello, I would like to try this recipe. I just need to find the cod at the store.
Enjoy your weekend!
Looks so delicious!
Yes, it looks yummy......have a great weekend!
Looks delish!
Namaste,
A ShutterBug Explores,
aka (A Creative Harbor)
Thank you for this recipe idea. I've bought some frozen cod pieces instead of ones coated in breadcrumbs. I shall use fresh herbs and tomatoes and the addition of grated Parmesan cheese will be appreciated by my husband! All the best, Linda P.
Not bad, I kind of like cod.
fish and tomatoes - always a tasty combination
Looks so good! Thanks Jan!
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