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Cod with Roasted Tomatoes

Updated 2:59 PM EST, Mon, Dec 20, 2010

Recipe submitted by Chef Katie Cavuto Boyle, Healthy Bites

Serves: 4

Ingredients:
·    4, 4-5 oz filets of cod
·    Juice and zest of 1 lemon
·    Pint of cherry tomatoes
·    4 cloves garlic, whole
·    1 tbsp chopped fresh parsley
·    2 tbsp extra-virgin olive oil (split)
·    Salt and pepper (to taste)

Directions:

Cod and Roasted Tomatoes

Cod and Roasted Tomatoes
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Cod and Roasted Tomatoes

  1. Preheat the oven to 425 degrees F.
  2. Toss the tomatoes in a large bowl with the olive oil, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
  3. While tomatoes are cooking, place cod on a baking pan. Season with salt, pepper, lemon juice, lemon zest and olive oil.
  4. When the tomatoes have about 10 minutes of cooking to go, place cod in 425 degree oven and bake for 10-12 minutes.
  5. Serve Cod with roasted tomatoes.

Yield 4 servings

White Bean Puree

Ingredients:
·    2 cans cannellini beans, rinsed and drained
·    3 cloves of roasted garlic
·    1 tablespoon fresh thyme leaves
·    ½ tablespoon fresh rosemary, chiopped
·    2 tablespoons extra virgin olive oil
·    Salt and pepper

Directions:

  1. Puree the beans with the other ingredients in a food processor.

First Published: Dec 20, 2010 9:10 AM EST

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