3 Tbls olive oil
2 c cherry or grape tomatoes
1 ¼ lb cod fillets (1-inch thick)
1 lemon, zest & slices
3 cloves garlic, roughly chopped
¼ c basil leaves, torn
Salt, pepper & chili flakes to taste
Preheat oven to 400 Pour the olive oil in a 9 x13 inch baking dish. Scatter the garlic cloves. Add the tomatoes and lemon slices and toss. Set to one side.
Pat the fish dry and place in the baking dish. Using tongs, turn to coat each side of the fish with oil. Spread out the tomato garlic mixture, placing tomatoes on the sides, lemons underneath. Season generously with salt, pepper and chili flakes.
Bake for 10 minutes. Shake the pan, jostling the tomatoes a bit. Scatter with lemon zest. Bake 5 more minutes or until fish is cooked and flakes.
Add the torn basil leaves, tossing them with the warm tomatoes with tongs, so the basil slightly wilts. Garnish each piece of fish with a wilted basil leaf. Serve immediately.
Leftovers taste great for up to 3 days.
Nutrition 1 serving: 227 calories, 11.7g fat, 1.7g saturated fat, 60.9mg cholesterol, 372.2mg sodium, 4.5 carbohydrates, 1.3g fiber, 2.5g sugar, 26.2g protein.