Skillet Lemon-Pepper Fish
Edamame Succotash
Ingredients
- 3 Tbsp butter
- 3 (5-oz) fresh or frozen cod fillets
- 2 tsp lemon-pepper seasoning
- ¼ tsp salt
- ½ lemon, cut into wedges
Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Sprinkle fillets with lemon-pepper and salt.
- Place fillets in skillet; cook 4 minutes, and flip carefully. Cook 3 minutes longer or until fish flakes with a fork. Serve with lemon wedges.
Side Dish Ingredients
- 3 slices bacon
- 1 Tbsp olive oil
- 1 green onion, chopped
- ½ (12-oz) pkg frozen shelled edamame
- ⅓ cup corn kernels
- ¼ cup water
- ⅔ cup grape tomatoes, halved
- 1 Tbsp red wine vinegar
- ¼ tsp salt
Side Dish Instructions
- Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, reserving dripping in skillet. Crumble bacon.
- Add oil to drippings. Sauté onion in hot oil about 1 minute.
- Add edamame, corn, and water. Cover and cook over medium-low heat, stirring occasionally, 10 minutes.
- Add tomatoes, vinegar, and salt; cook 8 minutes or until edamame is tender. Stir in crumbled bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
205
|
221
|
426
|
| Fat (g) | 12 | 16 | 28 |
| Sat. Fat (g) | 7 | 5 | 12 |
| Protein (g) | 22 | 11 | 33 |
| Carb (g) | 0 | 10 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 541 | 372 | 913 |
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