Cod with Eggplant Peperonata
13g CARB
Serves 4
Total 45 min.
- 4 4-oz. fresh or frozen cod fillets
- ½ of a medium sweet onion, thinly sliced
- 1 Tbsp. olive oil
- 1 small eggplant (about 10 oz.), cut into 1-inch pieces (3 cups)
- 1 large yellow or red sweet pepper, seeded and thinly sliced
- 4 cloves garlic, minced
- 1 tsp. snipped fresh rosemary or ½ tsp. dried rosemary, crushed
- ½ tsp. salt
- ¼ tsp. black pepper
- 4 cups fresh spinach
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
2. For eggplant peperonata, in a 10-inch skillet cook onion in hot oil over medium 5 minutes, stirring occasionally. Add the next four ingredients (through rosemary) and ¼ tsp. of the salt. Cook 10 to 12 minutes more or until vegetables are very tender, stirring occasionally. Remove peperonata from skillet and keep warm.
3. Add about 1 inch of water to the same skillet. Place a steamer basket in the skillet; bring water to boiling. Sprinkle cod with the remaining ¼ tsp. salt and the black pepper. Add fish to steamer basket. Cover and reduce heat to medium. Steam 6 to 8 minutes or just until fish flakes.
4. Top spinach with fish and eggplant peperonata.
PER SERVING (1 fillet + 1 cup spinach + ½ cup peperonata each) cal 189, fat 5 g (1 g sat. fat), chol 56 mg, sodium 396 mg, carb 13 g (4 g fiber, 5 g sugars), pro 23 g
