Detalles de la receta

Roasted Cod with Tomatoes, Zucchini, and Olives

Número de Porciones: 4

Tamaño de la porción: 1 cod fillet and 1/2 cup of vegetables

Amy Riolo, also known as "Cook to the Kings," presents a delicious, Roman-inspired fish dish. Worried that you won't be able to use the fish you found on sale while it's still fresh? Amy shares a tip for making the most of fish discounts without letting your fish go bad.

Nombre: Cantidad:
Roma tomatoes, diced 1 cup
zucchini, diced 2 large
yellow onion, sliced 1
Salt, to taste
Freshly ground black pepper, to taste
extra-virgin olive oil 2 Tbsp
garlic cloves, chopped 2
kalamata olives, pitted and diced 0.25 cup
basil, chopped 0.25 cup
cod fillets (4-6 oz each) 4
Juice of lime 1

Preheat oven to 425°F.


Place tomatoes, zucchini, and onion in a large baking dish and season with salt and pepper. Drizzle with olive oil and roast for about 20 minutes, or until vegetables are tender.


Remove from oven, stir in garlic, olives, and basil. Place cod fillets on top of vegetables and sprinkle with salt and pepper. Drizzle with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through.

Información nutricional (por porción)
Calorías 215
Calorías de grasa 80
Grasa total 9g
Grasa saturada 1g
Colesterol 50mg
Sodio 155mg
Potasio n/a
Carbohidratos 39g
Fibra dietética 3g
Azúcares 6g
Proteína 23g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Vegetable 3 Lean Meat 1/2 Fat