Buttered Lemon Cod
Cheddar "Grits" and Roasted Asparagus
Ingredients
- 3 lemons
- 6 (6-oz) frozen cod fillets, thawed and patted dry
- 2 Tbsp olive oil
- ¼ cup butter
- ¼ cup chopped fresh basil, divided
Instructions
- Grate zest and squeeze juice from 2 lemons to yield 1 Tbsp zest and 3 Tbsp juice. Cut 1 lemon into wedges.
- Sprinkle fish with 2 tsp zest. Sprinkle lightly with salt and pepper, if desired. Cook fish in hot oil in a large skillet over medium heat 4 minutes per side or until browned.
- Meanwhile, melt butter in a saucepan. Stir in 3 Tbsp basil, lemon juice, and 1 tsp zest. Add butter mixture to skillet with fish, turning fish to coat in butter mixture. Sprinkle with 1 Tbsp basil; serve with lemon wedges.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 3 Tbsp olive oil
- 1 tsp kosher salt, divided
- ½ tsp garlic powder
- 3 (12-oz) pkg frozen riced cauliflower
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, ½ tsp salt, and garlic powder. Arrange on a rimmed baking sheet.
- Bake 8 minutes or until asparagus is tender.
- Cook cauliflower according to package directions. Stir in cheese and ½ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
234
|
182
|
416
|
| Fat (g) | 13 | 13 | 26 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 27 | 8 | 35 |
| Carb (g) | 1 | 10 | 11 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 347 | 542 | 889 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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