4 (6 oz, 1/2 inch-thick) cod, flounder, or sole fillets
1/2 lb plum tomatoes (2 to 5, depending on size) diced
12 pitted kalamata olives
8 Tbsp shredded fresh basil
1 tsp grated lime zest and 2 tsp fresh lime juice, plus lime wedges for serving
6 oz orzo or other tiny pasta
Instructions
1. Heat oven to 400. Place fish in an oven proof baking dish. Brush fillets with 1 Tbs olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
2. In a medium bowl, combine tomatoes, olives, 2 Tbsp of the basil, lime zest and juice, 2 tsp olive oil, and 1/4 tsp each kosher salt and black pepper.
3. Bake fish 8 minutes. Spoon salsa over fish, then bake 2 minutes longer. Meanwhile, cook orzo according to package directions. Drain and toss it with 1 Tbsp unsalted butter and 4 Tbsp of the basil.
Sprinkle fish with remaining basil. Serve with orzo and lime wedges.
Serving
Suggestions
Each serving- 374 cal, 10 g fat, 33 g protein, 36 g carb
Originally Submitted
2/10/2013
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