Baked Codfish Casserole
This baked cod, with its showy 'scales' of tomato and zucchini, would be a great addition to your cookbook -- it's healthful, flavorful and simple to make.
3 pounds cod
1 medium onion, thinly sliced
1 tablespoon crushed dried basil
1 clove garlic, peeled and chopped
6 roma tomatoes, halved lengthwise, seeded and sliced
3 zucchini, peeled and sliced
2 tablespoons extra virgin olive oil
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F. Lightly oil a 13 x 9 x 2-inch baking dish. Arrange cod in dish with the thicker parts to the outside. Place onion, basil and garlic over cod. Top with tomato slices arranged alternately with zucchini slices. Brush with olive oil. Bake for 20 minutes or until fish flakes when tested with fork. Sprinkle salt, pepper and additional basil on top before serving. Makes 6 servings.