Simple baked fish in a lemon-garlic tomato sauce — a great light dinner.
1 (14.5-ounce) can diced or ready-cut tomatoes
2 1/2 tablespoons lemon juice
2 teaspoons garlic salt
2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 1/2 pounds cod fillets
2 tablespoons pine nuts, toasted
Heat oven to 425°F.
In a 13 x 9 x 2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well. Top with fish fillets in a single layer; spoon some tomato mixture over fish.
Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork. Garnish with pine nuts.
Makes 4 servings.