Cod in Roasted Red Pepper Sauce

Cod in Roasted Red Pepper Sauce

Serves: 6

Cod & Veggies:

1 small zucchini, julienned

1 small yellow squash, julienned

½ red onion, sliced

1 Tbsp. fresh chopped parsley, plus extra for garnish

Salt and pepper

¼ tsp garlic powder

2 lbs. cod fillets, cut into serving pieces

½ tsp lemon pepper

Sauce:

12 oz. jar roasted red peppers, drained and chopped

2 tbsp. minced garlic

2 tbsp. chopped fresh basil

3 tbsp. olive oil

1¼ cup heavy cream

¼ cup grated Parmigiano-Reggiano cheese

Salt and pepper

1.      In a skillet, sauté zucchini, squash, red onion, parsley, salt, pepper and garlic powder in 1 tbsp olive oil until tender.

2.      Remove from skillet and place in an even layer on bottom of baking dish.

3.      Spinkle lemon pepper and salt on each side of cod fillets.

4.      In same skillet, sear seasoned cod in 1 tbsp olive oil, 2-3 minutes per side depending on thickness. Place atop sautéed vegetables in baking dish.

5.      In same skillet, cook roasted peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally.

6.      Transfer pepper mixture to a food processor and puree until smooth.

7.      Return mixture to skillet and bring to a simmer; stir in cream, cheese, and season with salt and pepper to taste; simmer for 5 minutes.

8.      Pour the red pepper sauce over the cod and veggies.

9.      Bake, uncovered in a 350F oven for 20-30 minutes until heated through.

10     Sprinkle with fresh chopped parsley.

  

Nutrition: 411 calories; 33g fat; 156mg sodium; 1513mg cholesterol; 322mg potassium; 8g carb; 2g fiber; 5g sugar; 24g protein