Baked Cod with Red Pepper-Onion Relish | Schnucks
Baked Cod with Red Pepper-Onion Relish Baked Cod with Red Pepper-Onion Relish

Baked Cod, or Mahi Mahi, with a red pepper and onion relish makes for a colorful and healthy option. Even better–it’s ready in under 30 minutes!

25M 4
Nutrition facts: 200 7G 77MG 658MG 6G 2G 27G
Ingredients: 2 tbsp. olive oil 1 1/2 lb. cod or mahi mahi fillets, cut into 6-ounce pieces 2 small lemons 1/4 tsp. salt 2 tsp. chopped fresh dill fronds 1 large garlic clove (about 1 tsp.) 1 red bell pepper, chopped (about 1 1/4 cups) 10 green onions, chopped (about 3/4 cups) 1/4 tsp. ground cayenne pepper Instructions: Preheat oven 375°F. Line 13 x 9-inch glass, ceramic baking dish, or rimmed baking pan with aluminum foil; drizzle with 1 teaspoon oil. Place fish in prepared dish and coat top of fish with 1 teaspoon oil; sprinkle with juice from 1/2 lemon, salt and black pepper. Slice 1 lemon into very thin slices and place over top of fish. Sprinkle with dill. Bake fish 14 to 16 minutes if cooking from frozen (or 6 to 8 minutes if cooking from thawed) or until fish turns opaque throughout and internal temperature reaches 145°F. Meanwhile, in nonstick 12-inch skillet, heat remaining 2 teaspoon oil over medium-high heat. Add garlic and bell pepper and cook 4 to 5 minutes, stirring frequently. Stir in green onions and cook 1 minute or just until heated through, stirring frequently. Remove skillet from heat; stir in cayenne and juice from remaining 1/2 lemon. Transfer fish to serving platter. Discard lemon slices and spoon relish over top of fish to serve.

Baked Cod with Red Pepper-Onion Relish

30-Minute Dinner, Dinner, Seafood

Baked Cod, or Mahi Mahi, with a red pepper and onion relish makes for a colorful and healthy option. Even better–it’s ready in under 30 minutes!

25M

4

Baked Cod, or Mahi Mahi, with a red pepper and onion relish makes for a colorful and healthy option. Even better–it’s ready in under 30 minutes!

Ingredients

  • 2 tbsp. olive oil
  • 1 1/2 lb. cod or mahi mahi fillets, cut into 6-ounce pieces
  • 2 small lemons
  • 1/4 tsp. salt
  • 2 tsp. chopped fresh dill fronds
  • 1 large garlic clove (about 1 tsp.)
  • 1 red bell pepper, chopped (about 1 1/4 cups)
  • 10 green onions, chopped (about 3/4 cups)
  • 1/4 tsp. ground cayenne pepper

Instructions

  1. Preheat oven 375°F. Line 13 x 9-inch glass, ceramic baking dish, or rimmed baking pan with aluminum foil; drizzle with 1 teaspoon oil. Place fish in prepared dish and coat top of fish with 1 teaspoon oil; sprinkle with juice from 1/2 lemon, salt and black pepper. Slice 1 lemon into very thin slices and place over top of fish. Sprinkle with dill. Bake fish 14 to 16 minutes if cooking from frozen (or 6 to 8 minutes if cooking from thawed) or until fish turns opaque throughout and internal temperature reaches 145°F.
  2. Meanwhile, in nonstick 12-inch skillet, heat remaining 2 teaspoon oil over medium-high heat. Add garlic and bell pepper and cook 4 to 5 minutes, stirring frequently. Stir in green onions and cook 1 minute or just until heated through, stirring frequently. Remove skillet from heat; stir in cayenne and juice from remaining 1/2 lemon.
  3. Transfer fish to serving platter. Discard lemon slices and spoon relish over top of fish to serve.

Nutrition Facts

200 CALORIES Per Serving

FAT: 7G

SATURATED FAT: 1G

CHOLESTEROL: 77MG

SODIUM: 658MG

CARBOHYDRATES: 6G

FIBER: 2G

SUGAR: 3G

PROTEIN: 27G

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