This recipe from "Cooking a La Heart" was just what we like! We enjoy cod, and I had some nice fillets in the freezer. Thawing them was the hardest part of this recipe. My husband didn’t like the idea of pureeing the sauce, so I simply finely chopped the cucumber and onion and stirred them in. I also didn’t use a saucepan to heat the sauce; I put it in a heat-proof bowl and set it on top of my toaster oven to warm while the fish baked. I only baked our fish 15 minutes; it pays to check a little early so it stays moist and flaky. I sprinkled ours with a little paprika for color.
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.
This sounds really yummy.
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