4-6 cod fillets
6 oz. ricotta cheese
1 (14 oz.) can Mexican style stewed tomatoes
1/4 c. Parmesan cheese, grated

In an oblong casserole layer fish and ricotta cheese. Pour tomatoes on top. Sprinkle with Parmesan cheese. Cover with foil, bake at 350 degrees for 20-25 minutes. Or until fish in center is white and separates with a fork. Uncover and broil only until light golden on top. Serve over rice or on the side.