• Cook rice, as directed.
• Preheat the oven to 400 F.
• Halve the cherry tomatoes.
• If needed, cut the cod filet into 4 pieces. Place in a small baking dish and season with salt and pepper.
• In a small mixing bowl, toss together the halved tomatoes, balsamic vinegar and dried basil. Spoon the tomatoes on top of and around the cod filets.
• Bake in the preheated oven for 15 to 20 minutes, or until cod is no longer translucent and flaky white in the middle.
• Prepare the salad.
• Serve Roasted Cod with Balsamic Tomatoes with side of rice and salad.

Freezer Meal Instructions

• Add ingredients into gallon size freezer bag.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
• Thaw completely in the fridge overnight, before transferring the cod and toppings to a baking dish. Bake at 400 F for 15 to 20 minutes. Serve with rice and salad.