Baked Tomato-cod Florentine
From jo_jo_ba 14 years ago
- 30 minutes to make
- Serves 4
A naturally low-fat, mild tasting fish, cod also packs in a good dose of Omega 3, B6 and B12. Baked with an herbed spinach and tomato topping and served with a simple zucchini saute, it's a light Summer supper that's reminiscent of the Mediterranean. Read more I also like this with tilapia. See less
Ingredients
- 1 lb cod, cut into four 4 oz pieces shopping list
- 10 oz chopped frozen spinach, thawed and squeezed dry shopping list
- 1/4 cup fat-free plain yogurt shopping list
- 2 tsp dried dill shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 cup sweet onion (about 1/2 medium), diced shopping list
- 1/2 tbsp garlic powder shopping list
- 1 plum tomato, sliced thinly shopping list
- 4 large zucchini or summer squash, thinly sliced into ribbons shopping list
- 1/4 tsp salt shopping list
- 1 tsp lemon-pepper seasoning shopping list
How to make it
- Preheat oven to 400ºF. Coat a shallow baking pan with cooking spray.
- Sprinkle cod with salt and pepper, place in prepared pan and set aside.
- In a food processor, combine spinach, yogurt, dill, oregano, onion and garlic powder and puree.
- Spoon spinach mixture evenly over fish, top with slices of tomato.
- Bake 15 minutes.
- Meanwhile, in a non-stick frying pan, saute zucchini ribbons in a small amount of water until just cooked. Sprinkle with salt and lemon pepper.
- Form a "bed" of zucchini on each plate, top each with a portion of fish and serve.
People Who Like This Dish 4
- NPMarie Magalia, CA
- Journalistmargaux Vieste, Italy
- kristopher San Francisco, CA
- jo_jo_ba Oshawa, CA
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