Recipe for roasted cod with tomatoes, zucchini and olives





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Published on Mar 30, 2011

A simple recipe for roasted cod with a Mediterranean topping of tomatoes, zucchini and olives. This video recipe is part of a collection of recipes from the "Stirring the Pot" series with Mary Constantine, based in East Tennessee and a product of the Knoxville News Sentinel.

1 cup Roma tomatoes, diced
2 large zucchini, diced
1 yellow onion, sliced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup kalamat olives, pitted and diced
1/ cup basil, chopped
4 (4-6 ounce) cod fillets
Juice of 1 lime

Preheat oven to 425 degrees. Place tomatoes, zucchini and onion in large baking dish and season with salt and pepper. Drizzle with olive oil and roast for 20 minutes or until vegetables are tender. Remove from oven and stir in garlic, olives and basil. Place cod fillets on top of vegetables and sprinkle with salt and pepper. Drizzle with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through. Yield: 4 servings.

Approximate values per serving: 215 calories, 9 grams fat, 1.3 grams saturated fat, 50 milligrams cholesterol, 155 milligrams sodium, 12 grams total carbohydrates, 3 grams dietary fiber, 6 grams sugar, 23 grams protein. Exchanges: 2 vegetables, 3 lean meat, 1/2 fat.

Source: "The Mediterranean Diabetes Cookbook ($19.95)


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