Cod Baked with Zucchini and Tomatoes

Cod Baked with Zucchini and Tomatoes is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 4. For $3.34 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 32g of protein, 2g of fat, and a total of 181 calories. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Olgas Flavor Factory. 8 people have tried and liked this recipe. If you have cod, zucchini, garlic clove, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is excellent. Users who liked this recipe also liked Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint, Dinner Tonight: Packets of Cod with Zucchini, Tomatoes, and Parsley Pesto, and Baked Cod with Fetan and Tomatoes.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees.Toss the zucchini with ½ tsp of salt and set over a colander to drain for about half an hour.Meanwhile, combine the tomatoes, parsley, garlic in a small bowl and season with salt and pepper.Press the zucchini between paper towels to get out even more moisture.Place ¼ of the zucchini, sightly overlapping in the middle of a 10-12 inch piece of aluminum foil, or a 20-24 inch piece of parchment paper.Pour 1 Tablespoon of white wine over the zucchini.Season the fish on both sides with salt and pepper.Place the fish on top of the zucchini.Top the fish fillet with the tomatoes.Place another piece of aluminum foil over the fish and create a packet, tightly sealing each side,or fold the parchment paper over the fish and fold the sides all the way around the fish, to seal the package tightly. I usually use a staple to hold the last piece in place. Repeat with the rest of the ingredients. You will have four packets of fish and veggies.Place on a rimmed baking sheet and bake for 15 min. It's alright if the edges of the packets stick out of the baking sheet a bit. Open up the packets and serve.It's really awesome to serve this to guests. Everyone has their own packet and they get to open it up at the table. You can prep the dish completely and keep it in the refrigerator, until your guests arrive (or you are ready to make dinner for your family). Cook the fish 2-5 minutes longer, since it will be cold when it goes into the oven.

 

Step by step:

1. Preheat the oven to 400 degrees.Toss the zucchini with ½ tsp of salt and set over a colander to drain for about half an hour.Meanwhile, combine the tomatoes, parsley, garlic in a small bowl and season with salt and pepper.Press the zucchini between paper towels to get out even more moisture.

2. Place ¼ of the zucchini, sightly overlapping in the middle of a 10-12 inch piece of aluminum foil, or a 20-24 inch piece of parchment paper.

3. Pour 1 Tablespoon of white wine over the zucchini.Season the fish on both sides with salt and pepper.

4. Place the fish on top of the zucchini.Top the fish fillet with the tomatoes.

5. Place another piece of aluminum foil over the fish and create a packet, tightly sealing each side,or fold the parchment paper over the fish and fold the sides all the way around the fish, to seal the package tightly. I usually use a staple to hold the last piece in place. Repeat with the rest of the ingredients. You will have four packets of fish and veggies.

6. Place on a rimmed baking sheet and bake for 15 min. It's alright if the edges of the packets stick out of the baking sheet a bit. Open up the packets and serve.It's really awesome to serve this to guests. Everyone has their own packet and they get to open it up at the table. You can prep the dish completely and keep it in the refrigerator, until your guests arrive (or you are ready to make dinner for your family). Cook the fish 2-5 minutes longer, since it will be cold when it goes into the oven.

Nutrition Information:

covered percent of daily need