Sun-Dried Tomato Marinated Roasted Cod
This easy and healthy sun-dried marinated roasted cod recipe is perfect for a busy weeknight dinner or a last-minute dinner party main. It requires very little prep time and is packed full of savory Greek flavors. I like to serve this dish with rice, but it would also be great over pasta. This dish includes artichoke hearts, which are high in fiber and antioxidants, and kalamata olives, which are a good source of healthy fats. Cod is the main protein source and is low in calories and fat while being high in protein and important nutrients such as vitamin B12 and omega-3 fatty acids. This recipe includes sun-dried tomatoes, which are high in lycopene, a powerful antioxidant, and fresh basil, which is a good source of vitamin K and has anti-inflammatory properties. – Kara, The Accidental Chef
Serves 4
Ingredients:
- 2 cups of rice
- 3 cups of whole artichoke hearts, drained and patted dry
- 3/4 cups of oil-packed Sun-Dried tomatoes, drained
- 1/4 cup sun dried tomato oil
- 1/2 cup of kalamata olives
- black pepper
- garlic salt
- lemon juice
- 1 lb of cod
- 2 tbsp of fresh chopped basil
Directions:
Add your white rice to your rice cooker.
Preheat the oven to 400 degrees.
Place the drained and dried artichokes into the pan.
Sprinkle 1/4 tsp of black pepper, 1/4 tsp of garlic salt, and 2 tbsp of the oil from the sun-dried tomatoes.
Cook for 15 mins.
Remove from the oven, and place the 1/2 cup of drained kalamata olives, 3/4 cups of drained sun-dried tomatoes, and 1 tsp of lemon juice into the pan.
Slice the cod into 4 pieces and season them with 1/2 tsp of garlic salt and 1/4 tsp of black pepper.
Place them into the pan and then coat them with the remaining oil from the sun-dried tomatoes.
Cook for 18 mins and then serve with the rice and chopped up basil.
Serves 4 | Calories per serving: 322| Fat: 18 g | Carbs: 28g | Net Carbs: 25.5 g | Protein: 17.5 g |Iron: 4 %
