Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
5 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 21.6g; carbohydrates 6.5g; dietary fiber 1.8g; sugars 3.6g; fat 4.8g; saturated fat 0.8g; cholesterol 48.8mg; vitamin a iu 1267.7IU; vitamin c 21.1mg; folate 28.9mcg; calcium 40.6mg; iron 1mg; magnesium 53.5mg; potassium 807mg; sodium 429.2mg.
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/28/2021
I doubled the herbs, used smoked paprika instead of sweet, and the fish still tasted bland. We sprinkled on a few red pepper flakes to bump up the taste a bit, but it was still a disappointing recipe. Read More
Rating: 5 stars
02/12/2019
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