cod

Savory Roasted Cod

Posted on: January 05, 2012
0 Comments Written by in Recipes & Cooking Tips, Recipes from Gemini

Cod is a mild-tasting fish, which makes it versatile to cook with. Here’s a quick and simple weeknight recipe for roasted cod topped with scallions, reduced fat bacon and drizzled with a light dressing. Serve with whole grain rice, couscous or new potatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 4 5 ounce cod fillets
  • 1/4 cup thinly sliced scallions
  • 1 slice reduced fat bacon or turkey bacon, snipped into tiny pieces
  • 1/2 pint grape tomatoes, halved
  • 2 tsp balsamic vinegar
  • 2 tsp olive oil

Preparation:

Preheat oven to 450 degrees.

Place cod fillets on a baking sheet sprayed with nonstick cooking spray.

Divide thinly sliced scallions on top of cod, followed by bacon pieces.

Scatter grape tomato halves around fish.

Whisk vinegar and oil together, and drizzle over fish

Place in oven for 10 minutes, or until cod flakes easily with a fork.

Per fillet: Calories 151, Calories from Fat 32, Total Fat 3.5g (sat 0.6g), Cholesterol 54mg, Sodium 123mg, Carbohydrate 3.6g, Fiber 0.8g, Protein 26.2g

Take a Walk on the Lighter side-Cod

Posted on: January 05, 2012
0 Comments Written by in Recipes & Cooking Tips, Recipes from Gemini

Cod is my go-to fish, as everyone in the family enjoys it. Being a mild-flavored fish, cod is easy to prepare with all kinds of ingredients. This time, cod is matched with sliced zucchini and sweet grape tomatoes, along with fresh mint and a splash of balsamic vinegar. Simple yet delicious.

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

  • 4 6-ounce pieces cod
  • 1 tbsp olive oil
  • Pinch salt and pepper
  • ½ pound zucchini, halved lengthwise then sliced
  • ½ pound grape tomatoes, halved lengthwise
  • ¼ cup fresh mint, finely chopped
  • 2 tbsp balsamic vinegar

Preparation:

Preheat oven to 450 degrees.

Spray rimmed baking sheet with nonstick cooking spray.

Lay cod pieces on tray. Brush each piece with olive oil.

Season with salt and pepper.

Cook fish for 8-10 minutes, until fish flakes easily with a fork. Meanwhile spray nonstick skillet with cooking spray. Sauté zucchini and tomato halves for 5 minutes. Add mint and vinegar and cook for one more minute.