Tuscan Cod

Look for capers in the condiment section of the grocery store. Capers have an assertive, briny flavor, so you only need to use a few to make a difference in a recipe. A bottle of capers will last for up to a year in the refrigerator.


2 servings (serving size: 1 fillet and 1/2 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 214
Caloriesfromfat 0.0 %
Fat 4.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.4 g
Carbohydrate 11.8 g
Fiber 2.7 g
Cholesterol 73 mg
Iron 1.9 mg
Sodium 439 mg
Calcium 49 mg


1 teaspoon olive oil
1/2 cup thinly sliced onion, separated into rings
1/2 cup diced red bell pepper
1 garlic clove, minced
1 cup chopped tomato
1 tablespoon capers
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper
2 (6-ounce) cod fillets


1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add tomato and next 3 ingredients; cook over medium heat 5 minutes, stirring occasionally. Add fish to pan, spooning sauce over fish. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.

carbo rating: 9

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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