MEDITERRANEAN SKILLET COD (SOUTH BEACH DIET PHASE 1)
From most recent book. Haven't tried. Servethe cod in shallow bowls with soup spoons so you don't leave any of the rich sauce. This recipe is best made with red, full-flavored, Spanish pequillo peppers, which you usually find among the other jarred peppers in the supermarket. You could use roasted red pepper instead.
Provided by Lizzie Rodriquez
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes.
- Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer.
- Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.
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Jackie Partain
[email protected]This recipe is a great way to use up leftover cod. I had some leftover from a previous meal and I didn't know what to do with it. I found this recipe and it was perfect. The cod was cooked perfectly and the sauce was tasty. I served it over rice and
Justice Asante
[email protected]This recipe was a disappointment. The cod was dry and the sauce was bland. I followed the recipe exactly, but it just didn't turn out well. I won't be making this again.
Sylvester Jackson
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The cod is always flaky and moist, and the sauce is flavorful and tangy. I usually serve it with roasted vegetables or a side salad.
neko_ numbskull
[email protected]This recipe is a keeper! The cod was cooked to perfection and the sauce was amazing. I served it over pasta and it was a hit with my family. I will definitely be making this again.
Zunair Awan
[email protected]This was my first time cooking cod and it turned out great! The recipe was easy to follow and the fish was cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.
Tshiwela Nethononda
[email protected]I've made this recipe several times now and it's always a hit. My family loves the flaky cod and the tangy sauce. I usually serve it with a side of roasted potatoes or rice. It's a great meal for a weeknight dinner or a casual lunch.
Mr Joni lslam ‡øê
[email protected]This dish is a great way to get your daily dose of healthy fats. The cod is a good source of omega-3 fatty acids, and the olive oil is a good source of monounsaturated fats. The vegetables add a nice touch of fiber and nutrients. Overall, this is a h
ebb whitt
[email protected]I'm not a huge fan of cod, but this recipe changed my mind. The fish was so moist and flavorful, and the sauce was incredibly tasty. I served it over quinoa and it was a perfect meal. Thanks for sharing!
Khushnawaz Khan
[email protected]This recipe was a lifesaver during my Phase 1 of the South Beach Diet. It's quick, easy, and packed with flavor. The cod was cooked perfectly and the sauce was tangy and satisfying. I'll definitely be making this again!
PISICA LPS
[email protected]This cod dish was a delightful journey through Mediterranean flavors. The fish was cooked to perfection, flaky and tender, while the combination of olives, tomatoes, and capers added a vibrant and tangy touch. I served it with a side of roasted veget