Cod With Orange-thyme SauceEn Español (Spanish Version)
Serving Size½ of recipeCalories
2 gSaturated Fat1 gSodium
587 mgTotal Carbohydrate
9 gDietary Fiber0.5 gProtein
Begin mashed potatoes 20-30 minutes before the cod.
IngredientsMeasuresFlour2 tablespoonsWater¾ cupVegetable bouillon cube½Reduced-fat (2%) milk¼ cupFresh thyme1 tablespoon (or 1 teaspoon dried)Fresh orange juice1 tablespoonCod filet, cut into large pieces12 ouncesSalt¼ teaspoonFreshly ground pepper to tasteDirectionsWhisk flour and water together in a large deep skillet or Dutch oven over medium-high heat. Crumble in the bouillon cube and add the milk, thyme, and orange juice. Continue to whisk until boiling.Reduce heat to medium-low and add fish. Simmer for 4-5 minutes, until cooked through, flipping halfway through.Season with salt and freshly ground pepper.
4.5 very lean meats; ½ starch
Side Suggestions: Mashed Potatoes
Wash and scrub 2 Yukon Gold potatoes. Place in a pot and cover with water. Cover and bring to a boil over high heat. Reduce heat and simmer for about 20 minutes, or until soft. Leave potatoes sitting in the pot with a cover on, but drain out the water, until ready to cook the cod (this will help preserve their heat). Add 2 tablespoons reduced fat milk and 2 teaspoons butter to the potatoes and beat mixture with an electric whisk until creamy. Season with ¼ teaspoon salt and freshly ground pepper to taste.
Side Suggestions: Green Beans