> 1 tbsp olive oil
> 4 (6 - 8 oz) cod filets
> 1 tsp lemon pepper seasoning
> 2 cups minute rice
> 2 cups low sodium chicken broth
> 1 cup cherry tomatoes, cut in half
> 1 lemon, cut into thin slices
Preheat oven to 425 F. Pour rice into a 9 x 13 inch casserole dish. Pour broth over top.
Season fish filets with lemon pepper seasoning and top with lemon slices. Arrange on top of the rice with equal space in between. Pour the peas and halved cherry tomatoes around the filets. Cover entire pan with aluminum foil.
Bake for 20-25 minutes or until fish flakes easily with a fork. Enjoy!