Lemon-Basil Cod
Zucchini-Bell Pepper Sauté
Ingredients
- ¾ lb cod fillets
- ¼ tsp salt
- ¼ tsp pepper
- ½ lemon
- 3 Tbsp butter, softened
- 2 Tbsp chopped fresh basil
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F. Place fish in a baking dish, and sprinkle with salt and pepper. Grate zest from lemon to equal 1 tsp.
- Combine zest, butter, basil, and garlic. Dollop butter mixture over fish. Squeeze lemon juice over fish.
- Bake 10 to 12 minutes or until fish flakes with a fork.
Side Dish Ingredients
- ½ onion, halved and thinly sliced
- 1½ Tbsp olive oil
- ½ zucchini, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
- Add zucchini, bell pepper, Italian seasoning, salt, and pepper. Sauté 8 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
188
|
79
|
267
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 347 | 198 | 545 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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