This was delicious! Here's a couple of improvements, in my opinion. I used Asiago cheese on the top instead of Swiss and also used FAT FREE Half and Half! Then after 25 minutes at 375°F, the fish wasn't done, so I increased temp to 400°F and left in another 15 minutes! Perfect!

I used suggested change... fresh grated Asiago cheese and then garnished finished dish with dried basil flakes. Beautiful presentation, rich delicious flavor. Quick and easy yet looks quite fancy. We loved it!

Delicious!!!

Yummy! I added some fish seasoning of dehydrated mango, lime, garlic and onion in it, then the tomatoes, 1/2 mozzarella 1/2 sharp cheddar, and nonfat milk... Thanks, it was great!

This sounds odd, but is absolutely delicious! Only thing I changed I used 2 tbsp of butter. (I know its bad but its the dutch in me.) This tasted a lot like lobster to me, it was so rich. I cooked this for my Dad and Grandma. My Grandma said "you can cook this anytime again! That was delicious."
So thanks a lot for sharing this recipe!

This turned out really good. I had just gotten back from the grocery when I found this recipe, and I hadn't gotten tomatoes, so I had to improvise. I cut up a peach instead of tomato and it was delicious!

One of the best baked fish recipes I ever tasted. A few improvements: A light dusting of Old Bay Garlic and Herb. Garden Heirloom tomatoes, Thin lemon peel on top of tomato. Real cream instead of 1/2 and 1/2. 1 tbsp. of capers sprinkled on top of tomatoes. Light sprinkling of fresh herbs - basil, marjoram, parsley and a light drizzle of good EV olive oil.

Good stuff, add some Cajun spices, used skim milk and Pam.

Wonderfully tasty and satisfying. After reading the "tweaks" and going with what ingredients I had available, I put frozen cod fillets in a baking dish on top of some drizzles of olive oil... sprinkled Trader Joes 21 herb over top, covered with TJ's tomato sauce... a cup or so of grated cheddar cheese and bit of Parmesan... instead of cream, I thinned some low-fat yogurt with water and poured it over, topped with capers. 40 minutes or so needed for baking as the fillets were frozen.

WOW!!! sooooo tasty. I followed the recipe exact except for 3 changes. I sliced 2 tomatoes instead of 4. I sprinkled the fish with Tony Chachere's CREOLE seasoning (cuz it's the bomb) before I added the rest of the toppings. My fillets were about 1.5-inches thick so the 25 min baking time was perfect. SOOOO TASTY!!! thank you so much for sharing :)))

Delicious... used whole milk mixed thickly with sour cream and parsley with garlic powder instead of plain half and half and 1/2 Trader Joes Quattro Fromaggio grated cheese mixed with 1/2 Swiss, instead of just plain Swiss, dabbled just a drop of fresh lemon pulp and fresh basil around also.. dressed the tomatoes with olive oil, S&P, and Nohs Hawaiian Sea Salt garlic, onion and herb seasoning... cooked about 40 minutes at about 400°F as the cod fillets were frozen and about inch or so thick... served steaming hot immediately on top of fresh fettuccine pasta with a side of balsamic tossed arugula salad... was devoured in seconds!

Tastes great! My son loves it!

Wonderful taste, simple and fast to make and serve. I used cheddar and romano instead of Swiss since that is what I had. Then I added asparagus to the baking pan for an all in one meal. My husband was impressed and asked me to add this recipe to my repertoire.

Yummy, and so easy to do. Followed recipe to the full. Caroline, Malta Europe

Great quick meal.