Serves: 5
Total Calories: 149

1 tablespoon extra virgin olive oil
1 pint cherry tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons polyunsaturated margarine
1 1/2 pounds cod filets boneless and skinless cut into 4 pieces
1/2 cup dry white wine
1 teaspoon dried tarragon
1 lemon, quartered

Heat the oil over medium heat in a large skillet. Add the tomatoes, salt and pepper and cook stirring for 3 minutes. Add the fish and cook for 2 more minutes. Pour in the wine, top each piece of fish with ½ teaspoon margarine and tarragon. Cover the pan and roast in a 350 degree oven for 8 minutes until the fish is cooked and the tomatoes begin to burst. Serve with the sauce and lemon quarters.

Nutritional Facts:

Serves: 5
Total Calories: 149
Calories from Fat: 24

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