Baked Cod with Tomatoes and Olives: Banister Nutrition

Baked Cod with Tomatoes and Olives

1 lb. cod fillets (about 4 fillets), cut into 2-inch pieces
Salt and black pepper optional
1 can (14 1/2 oz.) diced Italian-style tomatoes, drained
2 Tlb chopped pitted ripe olives
1 tsp minced garlic
2 TLB chopped fresh parsley

Preheat oven to 400 deg. Coat 13"x9" baking dish with nonstick olive oil flavored cooking spray. Arrange cod fillets in pan, season with salt and pepper if desired. Combine tomatoes, olives and garlic in medium bowl. Spoon over fish.

Bake 20 minutes or until fish flakes when tested with fork. Sprinkle with parsley. Before cooking, rinse fish under cold running water and pat dry with paper towels.

Fish cooks quickly. Be careful not to overcook fish as this makes the fish tough and destroys flavor. Fish is done when the flesh turns opaque and begins to flake when tested with a fork.

Four servings.

Nutrition Information: 1 serving
121 calories	1 gm fat
5 gm carb