A bruschetta-style topping gives mild cod a punch of flavor. And it all cooks in aluminum foil so clean up is a breeze.
That means more time to Netflix and chill. *wink*
(PS – All of my recipes are what I call ‘throw-together’. You won’t see much measuring. This makes them super easy!)
Foil-Baked Cod with Bruschetta Topping
- 2-3 roma tomatoes, chopped
- 1 shallot, chopped
- handful of thyme, chopped
- 2 cloves garlic, minced
- 1 lg filet of cod
- 2 T olive oil (plus more for brushing on fish)
- garlic powder
In a medium bowl, mix together the tomatoes, shallot, thyme, garlic, and the 2T olive oil
Cut cod into filets
Place each filet on a long piece of aluminum foil and brush each with additional olive oil
Sprinkle with garlic powder, salt, and pepper
Top each filet with tomato mixture
Roll edges of foil down and in to create packets
Bake packets on a cookie sheet at 450 for 15-20 minutes, or until fish flakes easily with a fork
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Hey! I’m Julie.
I’m the mother of three, ages 28, 21, and 6, and Gima (grandmom) to a five-year-old grandson.
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