Alaska Cod with Tomato, Mozzarella and Basil

Preheat oven to 450ºF.

Spray a 9-by-9-inch baking pan with cooking spray. In a small bowl, combine sun-dried tomatoes and olives.

Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.

Remove fish from oven. Season with salt and pepper.  Spread the tomato mixture onto the fillets. Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.

Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Garnish with basil leaves.

Nutrients per serving: 291 calories, 15g total fat, 4g saturated fat, 45% calories from fat, 71mg cholesterol, 33g protein, 6g carbohydrate, 2g fiber, 440mg sodium, 257mg calcium, and 420mg omega-3 fatty acids.

Photo by Steve Lee