Fire-Roasted Tomato Cod
Braised Mustard Greens
Ingredients
- ½ green bell pepper, sliced
- ½ large onion, sliced
- 1 (14.5-oz) can fire-roasted tomatoes
- ½ cup low-sodium chicken broth
- ½ tsp salt
- ¼ tsp seasoned pepper
- 1 lb cod fillets
Instructions
- Combine bell pepper, onion, tomatoes, broth, salt, and pepper in a 3- or 4-quart slow cooker.
- Cover and cook on LOW 3 hours.
- Pat fillets dry with paper towels; arrange over tomato mixture in slow cooker.
- Cover and cook on LOW 30 to 40 minutes or until fish flakes with a fork.
- Spoon tomato mixture over cod to serve.
Side Dish Ingredients
- 1 (16-oz) pkg chopped mustard greens
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp water
- 1½ tsp apple cider vinegar
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook greens and garlic in hot oil in a Dutch oven over medium-high heat 3 minutes or until greens wilt, stirring constantly.
- Add water; cover and cook 1 minute.
- Uncover; reduce heat, and simmer 10 minutes. Stir in vinegar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
161
|
77
|
238
|
| Fat (g) | 1 | 5 | 6 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 10 | 7 | 17 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 800 | 206 | 1006 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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