Oregano, thyme and paprika flavor the cod in this 15-minute, Mediterranean-inspired meal. Olives, capers and roasted cherry tomatoes add color and zest to each bite. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.

  • Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.

  • Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.

Nutrition Facts

157 calories; 4.8 g total fat; 0.8 g saturated fat; 49 mg cholesterol; 429 mg sodium. 807 mg potassium; 6.5 g carbohydrates; 1.8 g fiber; 4 g sugar; 21.6 g protein; 1268 IU vitamin a iu; 21 mg vitamin c; 29 mcg folate; 41 mg calcium; 1 mg iron; 54 mg magnesium;

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Rating: 5 stars
This was absolutely delicious! I substituted kalamata olives (I don't like the black olives) and added a little extra paprika for color for the fish. Didn't seem to have a lot of the herbs for the fish so next time I think I will double the herbs. The tomato mixture was great. I squeezed lemon all over it before serving with brown rice a keeper! Read More