Fish

Baked Tomato-Cod Florentine is for Dinner.

Baked Tomato-Cod Florentine takes 20 minutes to prepare.

Baked Tomato-Cod Florentine takes 15 minutes to cook.

Baked Tomato-Cod Florentine makes 4 servings.

The ingredients for Baked Tomato-Cod Florentine are:

1 lb cod, cut into four 4 oz pieces
10 oz chopped frozen spinach, thawed and squeezed dry
1/4 cup fat-free plain yogurt
2 tsp dried dill
1/2 tsp dried oregano
1/2 cup sweet onion (about 1/2 medium), diced
1/2 tbsp garlic powder
1 plum tomato, sliced thinly
4 large zucchini or summer squash, thinly sliced into ribbons
1/4 tsp salt
1 tsp lemon-pepper seasoning

Here is how you make Baked Tomato-Cod Florentine:

Preheat oven to 400?F. Coat a shallow baking pan with cooking spray.Sprinkle cod with salt and pepper, place in prepared pan and set aside.In a food processor, combine spinach, yogurt, dill, oregano, onion and garlic powder and puree.Spoon spinach mixture evenly over fish, top with slices of tomato. Bake 15 minutes. Meanwhile, in a non-stick frying pan, saute zucchini ribbons in a small amount of water until just cooked. Sprinkle with salt and lemon pepper.Form a "bed" of zucchini on each plate, top each with a portion of fish and serve.Number of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Baked Tomato-Cod Florentine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 127.3

• Total Fat: 1.0 g
• Cholesterol: 42.2 mg
• Sodium: 130.6 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 2.2 g
• Protein: 23.6 g

Baked Tomato-Cod Florentine is Italian cuisine.

The dietary needs meet for Baked Tomato-Cod Florentine is Low Fat