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Oven-baked cod and tomatoes with mixed leaf salad
Time required:30 minServings:For 4 servingsSpecial Tools:Oven-proof dish - ideally oblong or oval shape so that fish fits in single layer
4 cod fillets, skinned
450 g tin of chopped tomatoes
finely grated zest and juice of one lemon
60 ml olive oil
4 tablespoons chopped parsley
salt and freshly ground black pepper
mixed salad leaves to serve
Preheat the oven to 200ºC, gas mark 6. Brush the inside of a large, shallow oven-proof dish with a little of the olive oil. Put half the chopped tomatoes into the dish. Add cod fillets in a single layer across the dish. Sprinkle the grated lemon zest over the fish. Pour on the rest of the tomatoes. Bake in the oven for about 20 minutes or until the cod is cooked. Wash and dry the lettuce leaves -a mix of greens and reds is particularly attractive if available. Mix the lemon juice and remaining olive oil to make the dressing. Serve onto four warmed plates, putting one cod fillet and some of the tomatoes onto each plate. Top the cod with some chopped parsley. Pour the dressing over the lettuce leaves, toss and serve with the cod. Season at table with freshly ground black pepper and a little salt.

Fish is an important part of a healthy eating plan. This dish is quick and easy to make and the tomatoes, salad, lemon and olive oil provide further nutritious ingredients.
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