Italian-Seared Cod with Feta
Mediterranean Roasted Cauliflower
Ingredients
- 6 (5-oz) cod fillets, patted dry
- ½ tsp salt
- ½ tsp pepper
- 7 Tbsp olive oil, divided
- 1 red bell pepper, diced
- 1 cup grape tomatoes, halved
- 18 pitted kalamata olives, coarsely chopped
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
- ⅔ cup crumbled feta cheese
Instructions
- Season fish with salt and pepper. Cook fish, in 3 batches, using 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork. Remove from skillet.
- Reduce heat to medium; add 1 Tbsp oil to skillet. Add bell pepper; cook 2 minutes.
- Stir in tomatoes and olives; cook 3 to 4 minutes or until tomatoes begin to brown, stirring often. Stir in garlic and basil; cook 15 seconds. Top fish with tomato mixture and cheese.
Side Dish Ingredients
- 1¼ lb cauliflower florets
- 4 Tbsp olive oil
- 1 Tbsp Greek seasoning
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 350°F. Toss together cauliflower, oil, Greek seasoning, and salt on a rimmed baking sheet.
- Roast 20 to 25 minutes or until lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
329
|
103
|
432
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 612 | 127 | 739 |
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