Lemon-Dill Cod
Parmesan Carrot Fries and Dill Cauliflower Rice
- 6 (6-oz) cod fillets (or use grouper)
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp chopped fresh dill (or use 2 tsp dried)
- 1 (8-oz) carton reduced-fat sour cream
- ¼ cup capers
- 1 lemon, cut into wedges
- Preheat oven to 425°F Sprinkle fish with salt and pepper. Place fish on foil-lined baking sheet coated with cooking spray.
- Bake 10 minutes; sprinkle with dill. Bake 2 minutes longer or until fish flakes with a fork.
- Meanwhile, combine sour cream and capers; serve sauce with fish. Squeeze lemon juice over fish.
- 2 lb carrots, cut into ¼-inch-thick sticks
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup freshly grated Parmesan cheese
- 2 (10-oz) pkg frozen riced cauliflower
- 2 Tbsp chopped fresh dill
- Preheat oven to 425°F. Toss together carrots, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 16 to 20 minutes or until tender and lightly browned, stirring once after 10 minutes. Sprinkle with cheese.
- Meanwhile, cook cauilflower according to package directions. Stir in dill.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
6 |
9 |
15 |
| Sat. Fat (g) |
3 |
2 |
5 |
| Protein (g) |
29 |
5 |
34 |
| Carb (g) |
3 |
18 |
21 |
| Fiber (g) |
0 |
6 |
6 |
