Baked Cod with Tomatoes
Lemony Mashed Potatoes
Ingredients
- 1 cup grape tomatoes, halved
- ½ Tbsp olive oil
- ½ Tbsp minced garlic
- 2 Tbsp light butter with canola oil
- 2 Tbsp chopped fresh parsley
- ⅛ tsp crushed red pepper
- 3 (6-oz) cod fillets
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Cook tomatoes in hot oil in a skillet over medium-high heat 5 to 6 minutes or until tomatoes are tender.
- Add garlic; cook 1 minute or until fragrant. Add butter, parsley, and red pepper, stirring until butter melts.
- Arrange fish in a greased 9-inch baking dish; sprinkle with salt and pepper. Pour tomato mixture over fish.
- Bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (6-oz) cups refrigerated mashed potatoes
- ½ lemon
Side Dish Instructions
- Heat mashed potatoes according to package directions.
- Grate zest and squeeze juice from lemon half. Stir lemon zest and juice into potatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
206
|
115
|
321
|
| Fat (g) | 7 | 5 | 12 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 357 | 393 | 750 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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