On the Grill
Tomato-and-Feta-Baked Cod
Cucumber-Chickpea Salad
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Ingredients
- 1 red onion, chopped
- 2 Tbsp olive oil
- ½ cup white wine (or use low-sodium chicken broth)
- 8 large Roma tomatoes, chopped (about 4 cups)
- 1 Tbsp Italian seasoning
- 6 (4-oz) cod fillets
- 1 (4-oz) pkg crumbled feta cheese
- Chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F. Sauté onion in hot oil in a large ovenproof skillet over medium heat 5 minutes or until tender.
- Add wine; cook 1 minute, scraping bottom of skillet with a wooden spoon to loosen browned bits. Add tomatoes, Italian seasoning, and salt and pepper to taste; cook 3 minutes. Nestle fish in tomato mixture; sprinkle with cheese.
- Bake 18 minutes or until bubbly and fish flakes with a fork. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- ½ cup chopped fresh parsley
- 1 small English cucumber, sliced
- ⅓ cup pitted kalamata olives
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
Side Dish Instructions
- Toss together all ingredients in a large bowl; season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
