I take advantages of the nights my boyfriend is out of town. He isn’t a huge “fish” fan, but I LOVE it. Tonight I dug through the moving boxes and pulled out a couple pans to cook. I am getting sick and tired of living off vegan burgers and yogurt. Don’t get me wrong I love those things, but every day, twice a day…no thanks. My meal was fast and tasty!
-Wild Alaskan Cod Fillets
-One Bell Pepper (Yellow)
-Low Sodium Soy Sauce
Thaw out the cod three hours in advance. Open the packages, but keep them in the wrapper. Fill a bowl with warm water and let the fix soak to defrost.
Defrost fish, rinse and add to a greased baking sheet. Preheat the oven to 350 degrees.
-Add a tsp of low sodium soy over each fillet.
Sprinkle the vegetable seasoning over the top.
Bake 12-14 minutes.
Cook the asparagus with the cod at the same temperature and time. Season with the same seasonings as well.
While the cod and asparagus are baking, prepare the vegetables. Slice onions, zucchini and bell pepper. Add the veggies to a non-stick frying pan with one tbsp of low sodium soy.
Cook vegetables on high until browned and sauteed.
Nutrition for one fillet: 90 Calories, 20 g Protein, 0 g Fat, 0 g Carbs, 0 g Sugar,
Leave asparagus in the oven five minutes longer after taking out the cod!
Serve the cod over two cups of sauteed veggies 🙂