Fish Simmered in Roasted Red Pepper Sauce
Herb-Roasted Zucchini Wedges
Ingredients
- ¼ cup sliced almonds
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves
- 2 Tbsp olive oil, divided
- 2 Roma tomatoes, coarsely chopped
- ½ cup roasted red peppers
- 3 (6-oz) cod fillets (or use any firm, white fish)
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant, stirring often.
- Pulse nuts, garlic, basil, and 1 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 1 Tbsp hot oil in a 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
- 2 zucchini, cut into wedges
- 1 Tbsp olive oil
- ¼ tsp dried oregano
- ¼ tsp pepper
- ⅛ tsp salt
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 | 3 | 3 | |
| Calories |
286
|
63
|
349
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 6 | 4 | 10 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 678 | 108 | 786 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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