Oven-Roasted Cod with Tomato-Basil Sauce
Wild Rice and Asparagus
Ingredients
- 1½ lb cod fillets
- 3 Tbsp olive oil, divided
- 1 lemon
- 2 pints grape tomatoes
- 1 Tbsp minced garlic
- ¼ cup white wine
- 2 Tbsp thinly sliced fresh basil
- 2 Tbsp butter
Instructions
- Preheat oven to 425°F. Place fish on a foil-lined rimmed baking sheet. Brush with 1 Tbsp oil; lightly season with salt and pepper.
- Bake 15 to 20 minutes or until fish flakes with a fork.
- Meanwhile, grate zest and squeeze juice from lemon. Cook tomatoes in 2 Tbsp hot oil in a large skillet 5 minutes or until slightly softened. Add garlic; cook 30 seconds.
- Add wine, lemon zest, and lemon juice; cook 3 minutes. Stir in basil and butter until butter melts; spoon sauce over fish.
Side Dish Ingredients
- 2¼ cups water
- 1 (8-oz) pkg gluten-free wild rice
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Bring water, rice, and desired amount of salt to a boil in a medium saucepan; cover, reduce heat, and simmer 45 minutes or until rice is tender. Drain excess water if necessary.
- Steam asparagus in a steamer basket over simmering water until crisp-tender; season with salt and pepper to taste.
Gluten Free Meal Plan
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