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Preptime: 10 min.Cooktime: 30 min.
Carbs: 4g
Fat: 5g
Fiber: 1g
Protein: 31g
Satfat: 1g
Sodium: 749mg
2 cups cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 thick cod fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh, chopped basil
1/2 cup dry white wine, such as Sauvignon Blanc
Directions:
1. Preheat the oven to 400°F.
2. Place the tomatoes in a large baking dish (large enough to eventually accomodate the cod fillets in a single layer). Drizzle the tomatoes with 1/2 of the olive oil and sprinkle with kosher salt. Roast the tomatoes in the oven until they are very soft, about 15 to 20 minutes.
3. Remove the tomatoes from the oven and turn the oven down to 350°F. Transfer the tomatoes to a small bowl, add the garlic and basil, toss to combine and set aside.
3. Season the cod fillets with salt and pepper, drizzle them with the remaining olive oil and place them in the baking dish. Pour the tomato mixture and wine over the fish. Cover the dish with foil and place it in the oven. Cook until the fish is just cooked through, about 12 to 15 minutes, depending on the thickness of the fish.
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