Slow-Roasted Citrus Cod
Per ServingSlow-Roasted Citrus Cod |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 4 oz fish | ||
| Calories | 190 | |
| Fat | 8 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 4 | g |
| Sugars | 4 | g |
| Cholesterol | 50 | mg |
| Sodium | 310 | mg |
| Potassium | 440 | mg |
| Protein | 21 | g |
| Phosphorus | 150 | mg |
| Choices: Fruit 0.5, Lean Protein 3, Fat 0.5 | ||
- Makes: 4 servings
- Serving Size: 4 oz fish
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Ingredients
| 1 | small | fennel bulb, thinly sliced |
| 1 | small | orange, unpeeled, thinly sliced, seeds removed |
| 1 | small | lemon, unpeeled, thinly sliced, seeds removed |
| 1/2 | small | jalapeño pepper, halved, seeded, and thinly sliced |
| 1 | lb. | cod or other firm white fish, cut into 4 portions |
| 4 | sprigs | fresh thyme |
| 2 | Tbsp. | olive oil |
| 1/2 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Preheat the oven to 300 F. Toss together the fennel, orange and lemon slices, and jalapeño pepper in a 9-by-13-inch baking pan.
- Lay the cod pieces next to the citrus mixture. Scatter the thyme sprigs over the fish. Drizzle with the olive oil and sprinkle with the salt and pepper.
- Roast the fish for 25 to 30 minutes, or until it is opaque and cooked through. Serve the fish with the roasted fennel and citrus.
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