Recipe Of The Week 5/19: Baked Cod

Yields: 4 servings

Ingredients:

• 4 5-ounce cod fillets, or halibut, patted dry
• 1 lemon, Juice of
• 1 teaspoon kosher salt, divided
• 1⁄4 teaspoon fresh black pepper
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon extra virgin olive oil
• 1 large onion, sliced
• 1 small bulb fennel, thinly sliced (discard the core, trim stalks, cut in quarters)
• 1 pint cherry tomatoes, cut in half
• 3 garlic cloves, sliced thin
• 1⁄2 cup vegetable broth, unsalted
• 2 tablespoons capers, drained and chopped
• 1 lemon, sliced
• 1⁄4 cup Italian parsley, chopped

Directions:

• Preheat oven to 400F.
• Season the cod with lemon juice, 1⁄2 teaspoon salt, pepper, and thyme on both sides and place on baking dish. Set aside.
• In a large skillet over medium-high heat, add the olive oil, onions, fennel, tomatoes, and garlic. Sauté for 10 minutes, until tender. Add the capers, broth, and other 1⁄2 teaspoon of salt and cook for 4 more minutes.
• Transfer to a baking dish and add the fish and lemon slices. Bake in the oven for 15 minutes. The fish should flake at the edges. Top with parsley and serve while hot.

Meal Plan Check Boxes:

4 Proteins
1 Fat

Nutritional Facts: 1 fillet, 3⁄4 cup vegetables, Calories: 214, Carbohydrates: 12.5 g, Protein: 28.5 g, Fat: 5.5 g

Adapted From: https://www.skinnytaste.com/baked-cod/#recipe