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Red Lobster® Nantucket Baked Cod

I didn’t make it exact, but this recipe inspired me. The Boy loved the tomatoes, but I’m not a big fan of baked tomatoes. I’m not sure why. I think it might be the mushy texture. Nonetheless, I still enjoyed it. We had been cleaning and organizing all day trying to get the house back in order from Christmas. I’m thankful that this low-calorie meal was very quick and easy cleanup.

It calls for butter but I used PAM spray. That definitely reduces the calories to an already low-cal meal. There are a few more things I did different…

  1. I used one bag of frozen cod (4 pieces), instead of two fresh,
  2. omitted the butter,
  3. used one lemon, instead 1/2,
  4. used diced tomatoes, instead of slices, and
  5. used 1/4 teaspoon cayenne pepper (I like it spicy)

If you use Food.Com, they have a cool tool where you can tell it how many servings and it adjusts the recipe. I used two servings with all the ingredients except for the fish. I think the spices go a long way.


1 frozen bag of cod fish fillets about 3-4 pieces
1 lemon, juice of
1 can of diced tomatoes
2 tablespoons grated parmesan cheese

Spice Blend

1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1/4 teaspoon cayenne pepper


  1. Combine all spices in a small bowl and set aside.
  2. Preheat oven to 425°. Spray baking pan and fish with PAM.
  3. Squeeze lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
  4. Distribute diced tomatoes over top of each fillet.
Sprinkle grated Parmesan cheese over tomatoes.
  6. Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes.

2 comments to Red Lobster® Nantucket Baked Cod

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