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.

Yield: 2 servings (serving size: 1 fillet and 1/2 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 0.0%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.4g
  • Carbohydrate: 11.8g
  • Fiber: 2.7g
  • Cholesterol: 73mg
  • Iron: 1.9mg
  • Sodium: 439mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. 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.
  2. carbo rating: 9
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