Baked Cod & Veggies in a Roasted Red Pepper Sauce
ChefRhonda PlataDifficultyIntermediateA simple blender sauce using coconut milk and roasted red peppers makes this dish more interesting than basic baked fish, and keeps the cod moist as it cooks. And since everything cooks together, cleanup is a cinch.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 283
- % Daily Value *
- Total Fat 12g16%
- Protein 27g
- Total Carbohydrate 18g7%
- Dietary Fiber 5g18%
- Total Sugars 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400℉ (205℃).
Blend the roasted red pepper, coconut milk, and water using a blender or immersion blender until smooth. Season with salt and pepper.
Season both sides of the cod with salt and pepper.
Place the zucchini, bell pepper, and asparagus in a deep baking dish or tray. Add the red pepper sauce and stir. Place the cod on top and bake in the oven for 15 to 18 minutes or until the fish is cooked through and the vegetables are tender.
Top with parsley, divide evenly between plates, and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400℉ (205℃).
Blend the roasted red pepper, coconut milk, and water using a blender or immersion blender until smooth. Season with salt and pepper.
Season both sides of the cod with salt and pepper.
Place the zucchini, bell pepper, and asparagus in a deep baking dish or tray. Add the red pepper sauce and stir. Place the cod on top and bake in the oven for 15 to 18 minutes or until the fish is cooked through and the vegetables are tender.
Top with parsley, divide evenly between plates, and enjoy!
Notes
