Ingredients:
1 pkg. (1 lb.) frozen cod fillets, thawed (Do not separate fillets.)
2 Tbsp. sun dried tomatoes
2 Tbsp of olive oil
1 Tbsp of balsamic vinaigrette
2 medium zucchini, sliced
1 can (14-1/2 oz.) stewed tomatoes, drained
1/2 cup pitted kalamata olives
(6 oz.) artichoke hearts, drained
1 head of chopped and steamed cauliflower
1 Tablespoon of lemon
2-3 cloves of garlic
1 teaspoon of oregano
Directions:
Preheat oven to 400°F. Cut opened package of fish into four equal pieces; set aside. Heat olive oil and balsamic in large ovenproof skillet on medium-high heat. Add fish; cook 5 min. or until lightly browned on both sides, turning after 2-1/2 min.
Combine zucchini, tomatoes, sundried tomatoes, cauliflower, olives and artichokes. Spoon evenly around fish. Then add lemon, oregano, and garlic.
Bake 20-25 min.; or until fish flakes easily with fork.
Enjoy!
Fit Chic