Cod With Fennel, Mushrooms, Tomato & Dill
Recipe: #9557
May 12, 2013
Categories: Cod, Fennel, Pacific Northwest, Pacific Rim, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, High Protein, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Fresh Tomatoes, more
"and sprinkled with lemon, yummy!!!"
Ingredients
Nutritional
- Serving Size: 1 (289.9 g)
- Calories 242.8
- Total Fat - 8 g
- Saturated Fat - 2 g
- Cholesterol - 59.7 mg
- Sodium - 248.2 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.2 g
- Sugars - 13.7 g
- Protein - 24.5 g
- Calcium - 88.1 mg
- Iron - 0.8 mg
- Vitamin C - 13.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
Step 2
Garnish with remaining lemon wedges and sprigs of fennel leaves
Tips
No special items needed.