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Roasted Cod with Cherry Tomatoes

Roasted Cod with Cherry Tomatoes

Tomatoes, shallots and cod are roasted in fresh rosemary, olive oil and vegetable stock for a main course ready in 40 minutes.

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  • 3 Tbsp. (45 mL) olive oil
  • 1 pot Knorr® Homestyle Stock Vegetable
  • 2 cups (500 mL) halved cherry tomatoes
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tsp. (5 mL) finely chopped fresh rosemary leaves
  • 1 1/2 lbs. (675 g) cod fillet, cut into 6 pieces

NUTRITIONAL INFORMATION

 

Amount per serving

Calories170
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Cholesterol50mg
Sodium500mg
Total Carbs4g
Dietary Fiber1g
Sugars2g
Protein21g
Calcium2%
Iron4%
Vitamin C15%
Vitamin A8%
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  • 1 Preheat oven to 425° (222°C).
  • 2 Combine olive oil with Knorr® Homestyle Stock Vegetable in small microwave-safe bowl. Microwave at HIGH 20 seconds; whisk until smooth.
  • 3 Arrange tomatoes, shallot and garlic in shallow roasting pan. Pour 1/2 of the olive oil mixture over top and sprinkle with rosemary; toss. Roast 10 minutes.
  • 4 Remove pan from oven and arrange cod in center, pushing vegetables to the sides. Brush remaining oil mixture over cod and continue roasting until cod flakes with fork, about 10 minutes. To serve, arrange cod and tomato mixture on platter. Garnish, if desired, with lemon wedges. 
Tip: If you don't have fresh rosemary, substitute 1/2 tsp (2 mL) dried.  For best flavor, crush rosemary leaves before using.
Each serving of this dish is a source of vitamin C.

See Nutrition Information for sodium content.