Prep time: 5 minutes | Cook time: 15 minutes| Serves 4
12 ounces cod fillets
Juice of 3 lemons
1 teaspoon garlic powder
1 teaspoon dillweed
Dash freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup peeled, diced zucchini
½ cup canned diced tomatoes, drained
½ cup diced sweet yellow onion
Juice of 3 lemons
1 teaspoon garlic powder
1 teaspoon dillweed
Dash freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup peeled, diced zucchini
½ cup canned diced tomatoes, drained
½ cup diced sweet yellow onion
1.In
a shallow, medium casserole dish, place the fish fillets and squeeze
2.In
a small bowl, combine the garlic powder and dillweed. Rub each fish
refrigerator to marinate for 30 minutes.
refrigerator to marinate for 30 minutes.
3.In
a medium skillet, heat the oil over medium heat. Place the fish in center of skillet and the zucchini,
tomatoes, and onion on the exterior. Cook the fish for 3 to 4 minutes on
each side while stirring the vegetables, until the fish flakes easily with a
fork and the vegetables are tender.
4.Remove
from heat and serve the fish with a side of vegetables.
Per Serving(3 ounces cod + ½ cup vegetables):
Calories: 119; Protein: 12g; Fat: 6g; Carbohydrates: 7g; Fiber: 1g; Sugar: 4g; Sodium: 402mg
Calories: 119; Protein: 12g; Fat: 6g; Carbohydrates: 7g; Fiber: 1g; Sugar: 4g; Sodium: 402mg
