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- 2 tablespoons olive oil
- 4 cod fillets, skinned (1-1/2 lb.)
- 1 pound asparagus, trimmed
- 1 recipe Olive Relish (see Recipe Center)
1. 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.
2. 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.
Yield: about 1 cup
- 1/4 cup chopped and pitted kalamata olives or pitted ripe olives
- 1/4 cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives
- 1/4 cup pepperoncini peppers (stems removed)
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon drained capers
- 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon freshly ground black pepper
1. 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.
- Servings Per Recipe 4,
- cal. (kcal) 220,
- Fat, total (g) 9,
- chol. (mg) 73,
- sat. fat (g) 1,
- carb. (g) 3,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 32,
- vit. A (IU) 583,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 309,
- Potassium (mg) 838,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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