Fish Simmered in Roasted Red Pepper Sauce
Herb-Roasted Zucchini Wedges
Ingredients
- ½ cup sliced almonds
- 6 cloves garlic, minced
- ⅓ cup fresh basil leaves
- ¼ cup olive oil, divided
- 3 Roma tomatoes, coarsely chopped
- 1 cup roasted red peppers
- 6 (6-oz) cod fillets (or use any firm, white fish)
- ¾ tsp salt
- ½ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant, stirring often.
- Pulse nuts, garlic, basil, and 2 Tbsp oil in a food processor until finely ground. Add tomatoes and red peppers; pulse until smooth.
- Sprinkle fish with salt and pepper. Cook in 2 Tbsp hot oil in a large skillet over medium-high heat 2 minutes per side or until browned.
- Pour sauce around fish; cook 6 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 3 large zucchini, cut into wedges
- 1 Tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet.
- Bake 20 minutes or until tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
48
|
332
|
| Fat (g) | 14 | 3 | 17 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 6 | 5 | 11 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 580 | 110 | 690 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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