Broiled Cod with Spinach
Serve with a green salad.

Servings: 4

• 4 cod fish fillets (about 3 1/2 ounces each)
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1 can diced low sodium tomatoes
• 1 teaspoon olive oil
• 1/2 cup chopped sweet onions
• 1/2 cup frozen spinach, thawed
• 2 tablespoons brown sugar
• 1/2 teaspoon oregano
• 1 1/2 teaspoons fresh basil, chopped or 1/2 teaspoon basil
• 2 tablespoons red wine vinegar

Place oven temperature to broil. Arrange fish fillets on broiler rack, sprinkle with fresh ground pepper and lemon juice.

Place fish in oven on the rack closest to the broiler. While fish is broiling, add 1 teaspoon of olive oil to a nonstick skillet and saute onions until translucent. Add remaining ingredients to pan and cook five to 10 more minutes.

When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach. Serve over a bed of wild rice if desired.

Per Serving: 141 Calories; 2g Fat (13.0% calories from fat); trace Saturated Fat; 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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