Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 medium onion, thinly sliced
- 3-ounces fresh baby spinach (half a 6-ounce bag)
- 1 pound cod fillets, cut into four portions
- 1 small zucchini, thinly sliced
- 4 ounces cremini mushrooms, sliced
- 1 14.5 ounce can crushed tomatoes
- 1 tsp dried oregano
- 1/3 cup dry white wine
- 2 tbsp fresh lemon juice
Preparation:
Preheat oven to 425 degrees. Place onions and spinach in the bottom of an 11-inch by 7-inch baking dish. Lay cod on top. Scatter zucchini and mushrooms on top of fish. Add canned tomatoes, oregano, white wine and lemon juice. Cover and place in oven for 15-20 minutes, until cod flakes easily with a fork.Serves 4.
Per Serving: Calories 175, Calories from Fat 12, Total Fat 1.3g (sat 0.1g), Cholesterol 42mg, Sodium 237mg, Carbohydrate 16.7g, Fiber 4.2g, Protein 24.1g
