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Baked Cod Livornese

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Recipe

 

Yield

10 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 teaspoons olive oil
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¼ cup onions
chopped
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1 clove garlic
minced
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½ cup mushrooms
chopped
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¼ cup white wine
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½ cup italian plum (roma) tomatoes
canned, chopped
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¼ teaspoon basil
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¼ teaspoon oregano
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¼ teaspoon salt
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1 dash black pepper
to taste
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10 ounces cod fillets
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2 teaspoons Parmesan cheese
grated
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1 tablespoon parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
1E+1 ml olive oil
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59 ml onions
chopped
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1 clove garlic
minced
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118 ml mushrooms
chopped
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59 ml white wine
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118 ml italian plum (roma) tomatoes
canned, chopped
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1.3 ml basil
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1.3 ml oregano
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1.3 ml salt
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1 dash black pepper
to taste
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289 ml/g cod fillets
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1E+1 ml Parmesan cheese
grated
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15 ml parsley leaves
fresh, chopped
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Directions

Preheat oven to 400℉ (200℃).

In a 10 inch skillet heat oil; add onion and garlic and sauté until onion is translucent, about 1 minute.

Add mushrooms and cook until mushrooms are just tender, about 2 minutes; add wine and bring to a boil.

Add tomatoes and seasonings and cook, stirring occasionally until sauce thickens, about 2 minutes.

In a shallow 1 quart flameproof casserole arrange fillets and top with sauce; sprinkle with cheese and bake until fish flakes easily at the touch of a fork, 15 to 20 minutes.

Using a slotted pancake turner, carefully remove fish from casserole to serving platter; keep fish warm.

Place casserole over medium heat and cook remaining pan juices until reduced and thickened, about 2 minutes; pour over fish and sprinkle with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 4227% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 92mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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