You don't have to live in New England to enjoy
this baked cod recipe. All you have to be is ready to enjoy a low fat
dish that's sure to please.
1 orange
1/2 cup finely chopped seeded plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted Kalamata olives or other brine-cured black
olives
1 tablespoon chopped drained capers
1 teaspoon chopped fresh rosemary
Nonstick vegetable oil spray
4 6-ounce cod fillet pieces
Preheat oven to 500°F. Using vegetable peeler,
remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide
strips from orange peel and reserve. Chop orange; place in small bowl.
Add tomato and next 7 ingredients to chopped orange; stir to blend.
Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass
baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle
orange strips evenly over fish. Sprinkle with salt and pepper. Bake
until fish is opaque in center, about 10 minutes. Spoon sauce over fish.
Serves 4.
Per serving: calories, 221; total fat, 6 g;
saturated fat, 1 g; cholesterol, 73 mg.
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