This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. —Judy Grebetz, Racine, Wisconsin.
Cod with Sweet Peppers
Cod with Sweet Peppers
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 medium onion, halved and sliced
- 1 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 4 cod fillets (6 ounces each)
- 3/4 cup julienned green pepper
- 3/4 cup julienned sweet red pepper
- 2-1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 medium lemon, halved and sliced
Directions
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes.
- Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables; keep warm.
- Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts
1 fillet with 1/3 cup pepper mixture: 168 calories, 1g fat (0 saturated fat), 65mg cholesterol, 398mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
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