Baked Cod with Parmigiano-Reggiano and Tomatoes Gluten Free

Recipe adapted from

1½ lbs fresh cod fillets
1 Tbsp butter
Juice of 1/2 lemon
2 small tomatoes
2 Tbsp Parmigiano-Reggiano, grated
Spice Blend
1/4 tsp DLM Sea Salt
1/4 tsp DLM Paprika
1 dash black pepper
1 dash DLM Cayenne Pepper

Preheat oven to 425°F. Cut fish into 4 servings, and place fillets in a 9x13-inch baking pan. Melt butter in a small bowl in the microwave for 10 to 20 seconds. Brush top of each fillet with butter, squeeze a little lemon juice on each fillet. Combine all spices in a small bowl. Sprinkle the spice blend evenly over the top of each fillet. Arrange 2 to 3 tomato slices on top of each fillet. Sprinkle grated Parmigiano-Reggiano over each tomato slice. Bake the fish, uncovered, for 8 minutes, then turn oven to high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown. Serve 2 pieces of fish per serving.

Makes 2 servings
Prep Time: 10 Minutes

Per serving: 376 calories; 10g total fat; 5g saturated fat; 166mg cholesterol; 607mg sodium; 6g total carbohydrates; 2g dietary fiber; 64g protein;

Allergy Warning: Contains MilkContains Fish

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