- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
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2 Tbsp canola oil 30 mL
1 medium onion, thinly sliced
2 cloves garlic, minced
1 small fennel bulb, trimmed and cut into thin slices, a few fronds reserved
4 small potatoes, thinly sliced
2 large carrots, peeled and shaved into large pieces
¾ cup low sodium chicken broth 175 mL
2 Tbsp tomato paste 30 mL
3 wide strips orange peel, white pith removed
4 portions cod fish fillets (4 oz/125 g)
Cod Fish with Potatoes, Fennel and Carrots
Makes 4 servings
Serving size: 1 cod fillet and 1 cup (250 mL) vegetables
Total Fat 8 g
Saturated Fat 0.5 g
Cholesterol 50 mg
Sodium 150 mg
Carbohydrates 40 g
Fiber 8 g
Protein 25 g
1. In a large non-stick pan heat canola oil over medium high heat. Add onion and garlic and sauté until onion is soft, about 6-7 minutes. Add fennel and continue to cook until fennel is tender crisp, about 4-5 minutes. Add potatoes and carrots. Continue cooking.
2. Whisk together chicken broth and tomato paste and add to pan, along with orange peel. Simmer 10 minutes, covered.
3. Place cod fillets on top of vegetables. Cover pan and cook 10 minutes longer or until fish is cooked throughout. To serve, garnish with fennel fronds.
Recipe courtesy of The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo, copyright 2009. Visit www.diabetes.ca for more information.