This is a
great summer dish, we used our patio-pot cucumbers and tomatoes on the side;
and also cut the parsley from our herb pots.
If you don’t want to heat up your kitchen, cook this over medium-low
heat in a skillet, although baking gives you some time to set the table.
Cod Fillets With Cucumber
Dill Sauce
1 ½ Pounds Cod Fillet (in 6 portions)
2
Tablespoons Lemon Juice
Sauce
1
Medium Cucumber -- unpared and
sliced
½ Teaspoon
Dill Weed
4
Each Green Onion -- chopped
1
Cup Plain Low-fat Yogurt
Lemon Wedges
Place fish
in a shallow, non-stick baking pan.
Sprinkle with lemon juice. Bake.
at 400° for 20 minutes.
Meanwhile in
a blender, puree cucumber, dill weed and onions. Combine with yogurt. Pour into a small saucepan and heat over low
heat to just a simmer. DO NOT BOIL.
When fish is
done, drain liquid from pan. Top with
sauce and garnish with lemon wedges.
Serve.
6 Servings
Per Serving:
130 Calories; 1g Fat (10.4% calories from fat); 23g Protein; 5g Carbohydrate;
1g Dietary Fiber; 51mg Cholesterol; 93mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 0 Fat.
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