Baked Mediterranean Cod and Asparagus
tablespoons olive oil
cod fillets, skinned (1-1/2 lb.)
pound asparagus, trimmed
recipe Olive Relish (see Recipe Center)
- Preheat oven to 475 degrees F. Lightly coat 15x10x1-inch baking pan with some of the olive oil. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 teaspoon remaining olive oil. Sprinkle with salt and pepper. Bake for 5 minutes. Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper.
- Bake 7 to 10 minutes more or until cod flakes easily when tested with a fork. Serve fish with Olive Relish and asparagus. Makes 4 servings.
cup chopped and pitted kalamata olives or pitted ripe olives
cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives
cup pepperoncini peppers (stems removed)
tablespoon olive oil
tablespoon red wine vinegar
tablespoon drained capers
teaspoon freshly ground black pepper
- In small bowl, combine kalamata olives, pimiento-stuffed green olives; pepperoncini peppers; red onion; olive oil; red wine vinegar; capers; oregano; and pepper. Cover and chill for 2 to 24 hours. Makes about 1 cup.
Nutrition Facts(Baked Mediterranean Cod and Asparagus)
- Per serving:
- 220 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 73 mg chol.,
- 309 mg sodium,
- 3 g carb.,
- 2 g fiber,
- 1 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet