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Prep 20min
Total40min
Servings2
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Ingredients
1
tablespoon olive oil
1
small onion, finely chopped (1/4 cup)
1
clove garlic, finely chopped
1
teaspoon grated lemon peel
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1
can (14.5 oz) diced tomatoes, undrained
3/4
lb cod or other mild flavor, medium-firm fish fillets, cut into 2 serving pieces
2
tablespoons chopped ripe olives
2
tablespoons crumbled reduced-fat feta cheese
2
tablespoons plain croutons
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Steps
1
Heat oven to 400°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until onion is soft.
2
Stir in lemon peel, basil, thyme and tomatoes. Cook over medium-high heat about 6 minutes, stirring occasionally, until mixture is slightly thickened.
3
Spoon half of tomato mixture into 8-inch square (2-quart) glass baking dish. Top with fish. Spoon remaining tomato mixture over fish. Sprinkle with olives, cheese and croutons.
4
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
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The herbs, lemon, olives and feta cheese are a great combination for fresh cod. Serve with long-grain rice or whole wheat couscous and a green or orange vegetable.
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