Oven Baked Cod with Lemon and Tomatoes
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Baking Sheet
- Medium-Sized Sauté Pan
- Aluminum Foil
- 4 (6 oz.) cod fillets
- 1 lemon
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup low sodium vegetable broth
- ½ cup grape or cherry tomatoes halved
- Olive oil cooking spray
- Kosher salt and pepper to taste
- Fresh chopped parsley, optional for garnish
Preheat oven to 350 degrees.
Spray sheets with cooking spray
Spray four sheets of aluminum foil with cooking spray.
Place cod on foil
Place one cod fillet on each piece of foil.
Cut lemon in half. Squeeze the juice from one-half over the fish each piece of fish. Season each piece of fish with a pinch of salt and pepper.
Cut lemon and place on fish
Cut the other half of lemon into slices, place over the fish. Seal the foil to create little packets.
Cook in oven
Place each packet on a baking sheet and cook in the oven for 20-25 minutes.
Whisk butter and flour
In a medium sauté pan, whisk together the butter and flour till it becomes light brown in color.
Add vegetable stock and tomatoes
Add the vegetable stock and tomatoes, bring to a boil, then reduce heat to a simmer.
Cook until tomatoes have softened and begin to release their juices.
Remove fish and open pouch
Remove fish from the oven and carefully cut open each pouch allowing steam to escape away from you.
Place fish and garnish
Place fish on plates and spoon sauce over fish. And garnish with freshly chopped parsley.