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Roasted Cod with Tomatoes, Zucchini, and Olives
Number of Servings: 4
Serving Size: 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.
|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.2:
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.3:
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.
|Calories from Fat 80|
|Total Fat 9g|
|Saturated Fat 1g|
|Dietary Fiber 3g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable 3 Lean Meat 1/2 Fat|
Mediterranean Diabetes Cookbook, The
Imagine cooking without sacrificing flavor, using healthful, fresh ingredients..... Paired with the moderate Mediterranean lifestyle, enjoy delicious, traditional, and naturally diabetes-friendly dishes. Leave behind the tired, watered-down diabetes recipes crowding out taste in your other cookbooks and regain the joys of eating.
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