Baked Cod

Ingredients

• Cod

  Fish, atlantic, raw

  4 fillet or 924g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  1 small or 70g

• Fennel

  Bulb, raw

  100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Unsalted Cooking Stock Chicken

  Swanson

  ½ cup or 50g

• Capers

  Canned

  3 tbsp, drained or 27g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Thyme

  Fresh

  100g

Directions

1. Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9x13 or similarly sized baking dish with nonstick spray.
2. Pat the cod dry. Arrange in the baking dish, and season with 1/2 teaspoon salt and black pepper. Squeeze the lemon over the top.
3. Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers.
4. Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.