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.
