Cod Fillets in Spicy Tomato Sauce Recipe

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Cod Fillets in Spicy Tomato Sauce Recipe

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A dash or cayenne pepper adds zip to this flaky fish dish that will have cod lovers hooked after just one bite. "I like to serve the fillets with breadsticks and a tossed green salad," Joy Beck notes from Cincinnati, Ohio,
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound cod fillets, cut into 4 pieces
  • 1 can (8 ounces) tomato sauce
  • 1 celery rib, sliced
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons water
  • 4-1/2 teaspoons dried minced onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • Dash cayenne pepper

Directions

Arrange fish in a 1-1/2-qt. microwave-safe dish coated with cooking spray.
In a large bowl, combine the remaining ingredients; pour over fish. Cover and microwave on high for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cod Fillets in Spicy Tomato Sauce in Light & Tasty June/July 2002, p5

Nutritional Facts

1 piece: 120 calories, 1g fat (0 saturated fat), 49mg cholesterol, 558mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 1 pound cod fillets, cut into 4 pieces
  • 1 can (8 ounces) tomato sauce
  • 1 celery rib, sliced
  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons water
  • 4-1/2 teaspoons dried minced onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  1. Arrange fish in a 1-1/2-qt. microwave-safe dish coated with cooking spray.
  2. In a large bowl, combine the remaining ingredients; pour over fish. Cover and microwave on high for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cod Fillets in Spicy Tomato Sauce in Light & Tasty June/July 2002, p5

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