Baked Seasoned Cod Over Sauteed Veggies & a Side of Asparagus!

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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!

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-Large Zucchini
-Asparagus
-Large Onion
-Vegetable Seasoning
-Wild Alaskan Cod Fillets
-One Bell Pepper (Yellow)
-Low Sodium Soy Sauce

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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.

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Defrost fish, rinse and add to a greased baking sheet. Preheat the oven to 350 degrees.

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-Add a tsp of low sodium soy over each fillet.

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Sprinkle the vegetable seasoning over the top.

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Bake 12-14 minutes.

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Cook the asparagus with the cod at the same temperature and time. Season with the same seasonings as well.

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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.

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Cook vegetables on high until browned and sauteed.

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Nutrition for one fillet: 90 Calories, 20 g Protein, 0 g Fat, 0 g Carbs, 0 g Sugar,

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Leave asparagus in the oven five minutes longer after taking out the cod!

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Serve the cod over two cups of sauteed veggies 🙂

With a meal like this, you deserve dessert! How about a couple dark chocolate energy bites or dessert pizza?

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