Sun-Dried Tomato Grilled Cod
Orzo with Tomatoes, Zucchini, and Olives
Ingredients
- 6 cod fillets
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 Tbsp sun-dried tomato pesto
- 2 lemons, sliced
Instructions
- Preheat grill to medium-high heat. Brush fish with oil; sprinkle with salt and pepper.
- Place fish on a greased grill rack; grill 3 minutes, and turn fish.
- Top each fillet with 1 Tbsp pesto and 2 to 3 lemon slices; grill 3 to 4 minutes longer or until fish flakes with a fork.
Side Dish Ingredients
- 1 (12-oz) pkg whole wheat orzo
- 2 tomatoes, chopped
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- ½ cup halved, pitted kalamata olives
- ½ cup crumbled feta cheese
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain and keep warm.
- Meanwhile, sauté tomatoes and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender. Remove from heat; stir in orzo, olives, and cheese. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
295
|
317
|
612
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 42 | 10 | 52 |
| Carb (g) | 3 | 44 | 47 |
| Fiber (g) | 1 | 10 | 11 |
| Sodium (mg) | 544 | 399 | 943 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
