Baked Cod Italian Style Recipe

fish dinner

Looking for a low calorie, flavor packed protein dish? You've found it - AND you'll get omega-3 fats, high-quality protein, and a host of vitamins your body needs.

Ingredients

1 1/2 lb cod loin, in 4 oz pieces
3/4 lb plum tomatoes, sliced
6 oz red onions, sliced thin
2 tbsp extra virgin olive oil
2 tbsp oregano leaves, minced
1/4 tbsp salt
1/2 tsp ground black pepper
3/4 cup white wine
1 1/2 cups water

Preparation (Serves 6)

Heat convection ovent ot 355 degrees. Butterfly cod fillets: Cut each fillet widthwise in half, but leave halves attached.

Place cod fillets in 13" x 9" pan. Layer 1 slice tomato, then 1 slice onion on top of each fillet. Repeat, layering a total of 4 slices tomato and 4 slices onion on each fillet.

Drizzle 1/2 teaspoon olive oil over each fillet. Sprinkle with 1/2 teaspoon oregano and a pinch each of salt and pepper.

Pour wine and water into bottom of pan. Cover with aluminum foil. Bake for 30 minutes.

Nutrition Facts (per serving)

Calories 147; fat 3.3g; saturated fat 0.5g; cholesterol 49mg; sodium 317mg; carbohydrate 5.2g; fiber 1.1g; protein 21.1g; calcium 28mg

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