Baked Cod with Olives and Mushrooms
Serve with rice pilaf and a green salad.

Servings: 4

• Vegetable oil spray
• 4 - 1 inch thick cod fillets (2 pounds total)
• 4 teaspoons fresh lemon juice
1 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 pound mushrooms, chopped (about 3 cups)
• 1 large red bell pepper, chopped
• 12 green olives stuffed with pimentos, chopped
• 1 to 1 1/2 teaspoons hot paprika

Preheat oven to 375°F. Spray 10-inch baking dish with vegetable oil cooking spray. Place cod in baking dish. Sprinkle lemon juice over cod and season with salt and pepper.

Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.

Spread vegetable mixture over halibut. Bake uncovered until cod is cooked through, about 20 minutes.

NOTE: Halibut can easily be substituted for the cod.

Per Serving: 267 Calories; 7g Fat (22.8% calories from fat); 1g Saturated Fat; 42g Protein; 9g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

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