Baked Cod with Spinach, Feta & Dill Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -2 tsp olive oil
-4 scallions, thinly sliced
-2 garlic cloves, minced (I used 4)
-2 (6-oz bags baby spinach)
-1 tbsp water
-1/2 tsp salt
-2 tbsp Italian seasoned dried bread crumbs (I didn't have this so I didn't use it)
-Grated zest of 1 lemon
-1 tbsp snipped fresh dill (I used more)
-4 (6 oz cod fillets) (I only had 11 oz so I used that)
-2 tbsp crumbled reduced fat feta cheese (I used 2 oz)
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Directions: |
Directions:1. Preheat oven to 425.
2. Heat 1 1/2 tsp of oil in a 2-quart shallow flameproof casserole dish over medium heat. Add scallions and cook, stirring, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
3. Add handful of spinach, the water, and 1/4 tsp salt to casserole dish, stirring just until spinach is wilted. Add remaining spinach in batches, stirring until spinach is wilted before adding more. Remove casserole dish from heat. Stir in bread crumbs (if using).
4. Stir together lemon zest, dill, and remaining 1/2 tsp oil and 1/4 tsp salt in a small bowl. Rub herb mixture on both sides of cod. Place fillets, in one layer, on top of spinach. Sprinkle with feta. Transfer casserole to oven and bake until fish is opaque in the center, about 12 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Weight watchers one pot recipe. Per serving: (1 cod fillet with 1/4 of spinach mixture); 209 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 638 Sod, 14 g Carb, 1 g Sugar, 5 g Fiber, 31 g Prot, 112 Calc.
This was delicious! I served it with roasted asparagus.
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