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Baked Cod with Red Pepper-Onion Relish

Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4

2 tablespoons Schnucks olive oil, divided
1-1/2 pounds cod or mahi mahi fillets, cut into 6-ounce pieces
2 small lemons, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh dill fronds
1 large garlic clove, minced (1 teaspoon)
1 red bell pepper, chopped (about 1-1/4 cups)
10 green onions, chopped (about 3/4 cups)
1/4 teaspoon ground cayenne pepper

1. Preheat oven 375°F. Line 13 x 9-inch glass or ceramic baking dish or rimmed baking pan with aluminum foil; drizzle with 1 teaspoon oil. Place fish in prepared dish and coat top of fish with 1 tablespoon oil; sprinkle with juice from 1/2 lemon, salt and black pepper. Slice 1 lemon into very thin slices and place over top of fish. Sprinkle with dill. Bake fish 14 to 16 minutes if cooking from frozen (or 6 to 8 minutes if cooking from thawed) or until fish turns opaque throughout and internal temperature reaches 145°F.

2. Meanwhile, in nonstick 12-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add garlic and bell pepper and cook 4 to 5 minutes, stirring frequently. Stir in green onions and cook 1 minute or just until heated through, stirring frequently. Remove skillet from heat; stir in cayenne and juice from remaining 1/2 lemon.

3. Transfer fish to serving platter. Discard lemon slices and spoon relish over top of fish to serve.

Each serving: about 200 calories, 7 g total fat (1 g saturated),
77 mg cholesterol, 658 mg sodium, 6 g carbohydrate,
2 g fiber, 3 g sugars, 27 g protein