Today is National English Toffee Day. The challenge of the day is to whip up a batch of buttery confection topped with almonds. Think Heath Bar, but without the chocolate. In the US English Toffee is made by caramelizing white sugar with butter. A true English Toffee is made with brown sugar, no nuts, and a layer of chocolate.
So what does all this have to do with today’s recipe? Nothing. Just thought you’d like to know it’s National English Toffee Day. It’s also Friday, the first Friday of the New Year of Ordinary Times. Yeah, I know if you check your calendar it’s actually the second Friday in January. However; January 1 was also the Solemnity of Mary and the Eighth Day of Christmas with Eight Maids-a-Milking.
We are talking ordinary times, life as it returns to normal, or at least as normal as this crazy world can be. While I’m not big on New Year’s Resolutions in the traditional sense, I’m willing to make an effort to occasionally prepare a meal that is Diabetic Friendly. One of the things a diabetic is supposed to strive for is a fish supper at lease once a week. As a Catholic, that’s most convenient. As a fan of creams and butters and sauces, fish isn’t necessarily a healthy choice. That said, this cod is both delicious and healthy. Hope you enjoy!
Italian Baked Cod Fillets
1 (14.5 oz) can Italian Stewed Tomatoes
1/4 teaspoon Dried Onion Flakes
1/2 teaspoon Roasted Garlic Powder
1/4 teaspoon dried Basil
1/2 teaspoon Parsley Flakes
1/4 teaspoon dried Oregano
1 tablespoon grated Parmesan Cheese
4 Cod Fillets
2 Roma Tomatoes
Lime for garnish
Fresh Basil Leaves for garnish
Heat oven to 375-degrees. Spray a casserole baking dish with cooking spray and set aside.
Drain liquid from tomatoes into a measuring cup. Reserve 4 tablespoons of tomato liquid, discard the rest of the juices.
In small bowl, mix tomatoes with the reserved liquid, onion flakes, garlic powder, basil, parsley, oregano, and Parmesan Cheese.
Spoon all but 4 tablespoons of the tomato mixture into the baking dish. Arrange fillets on top of tomato mixture. Spoon 1 tablespoon of the remaining tomato mixture on top of each fillet.
Trim the ends from the tomatoes. Slice each Roma into four slices. Lay two slices on top of each fillet.
Place in the heated oven and bake, uncovered, for about 20 minutes or until cooked through with the fish light and flakey.
While the fish bakes, slice the lime into rounds for a garnish, Snip a few leaves of fresh basil to complete the presentation and set aside.
Plate fillets, garnish with basil and serve with a lime round.