Baked Cod with Tomatoes

By spend with pennies

Ingredients

4 cod fillets (5-6 ounces each)
1 tablespoon fresh lemon juice
1 tablespoon olive oil (+ 1 teaspoon, divided)
2 cups cherry tomatoes (halved)
2 cloves garlic (minced)
¼ teaspoon dried basil
2 tablespoons capers
1 teaspoon lemon pepper seasoning
salt and black pepper (to taste)
2 tablespoons butter (melted)
chopped fresh parsley (and basil for serving, optional)

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Preheat oven to 400°F. Toss cod with lemon juice and 1 teaspoon of olive oil. Place in the refrigerator.

Toss tomatoes with remaining tablespoon of olive oil, garlic, basil, capers, lemon pepper seasoning, and salt & pepper to taste. Place in a 9x13 pan and roast 10 minutes.

Remove cod from the fridge and nestle in the pan with the tomatoes. Drizzle melted butter over cod.

Bake for 11-14 minutes or just until opaque and the fish flakes easily. Do not overcook. Internal temperature of fish should be 145°F

Remove from the oven and sprinkle with parsley and basil before serving.