Ingredients
4 4oz cod (360c, 0k, 76p, 0f)
2 zested and juiced orange (62c, 15.39k, 1.23p, 3.1f)
3 zested and juiced lemon (34c, 10.82k, 1.28p, 3.2f)
1/2t lemon pepper
2C broccoli florets (62c, 12.08k, 5.14p, 4.8f)
2C sliced various colored carrots (104c, 24.52k, 2.38p, 7.2f)
Dish total 1078c, 62.81k, 86.03p, 18.3f
4 Servings
Per serving 269.5c, 15.70k, 21.51p, 4.58f
Directions
First, wash the orange and lemon well since we will be using the skins. Zest and juice both lemons and oranges. Put oven on 350F.
2) Salt and pepper the pre-cut fish (if not pre-cut from your butcher, cut and measure four 4oz portions). Place centered on a parchment lined baking sheet. Sprinkle with the juice and zest making sure each one has some on it. Tent the pan using foil so it partially steams, but do not have the foil touching the fish. Put in oven for ~15min.
3) Meanwhile steam 2C broccoli and carrots as the side veggies.
4) Serve with a slice of orange and a slice of lemon.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Gluten free
[O] Keto
[x] Mediterranean
[x] Lectin Avoidance
[O] Oxalate Avoidance: orange
[O] Purine Avoidance: fish
[x] Allergies: TOMATOES
— with changes —
[x] Vegetarians (replace salmon with pressed, extra firm alt meat/soy)
[x] Vegans (replace salmon with pressed, extra firm alt meat/soy)
Comments
The citrus flavor can soften while cooking, so be sure to serve with slices of the fruit that can add that extra little “zing” to the foods.
