4 Serves
28 Mins
13 g
52 g
11 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Pasta
Water
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Vitamin K
41 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
244 µg / 400 µgCalcium
186 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
167 mg / 420 mgPhosphorus
196 mg / 1,250 mgPotassium
811 mg / 4,700 mgSodium
222 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Bring a pot of water to a boil and cook the pasta according to package directions until al dente.
Rinse the cod fillets under cold water, pat them dry with paper towels, and season both sides with salt and pepper.
In a large bowl, combine the smashed garlic cloves, sliced lemon, halved cherry tomatoes, capers, anchovy fillets, and olive oil.
Transfer the tomato mixture into a baking dish, nestle the cod fillets into the mixture, and sprinkle the fish with fresh thyme leaves.
Bake in the preheated oven for 15 minutes, or until the fish is opaque and flakes easily with a fork.
Serve the fish and tomato mixture over the cooked pasta, drizzling the flavorful pan juices over the top, and garnish with fresh parsley.
Cold Water
Anchovy Fillets
Salt And Pepper
Garlic Cloves
Lemon
Cherry Tomatoes
Capers
Olive Oil
Thyme
Parsley
Vitamin A
574 µg / 900 µgVitamin C
115 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
244 µg / 400 µgCalcium
186 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
167 mg / 420 mgPhosphorus
196 mg / 1,250 mgPotassium
811 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g32
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
0 g