Bariatric Surgery - My Story · Fish-Seafood · Recipes · Uncategorized · WLS

Cod with Kalamata Olives

Cod is high in protein, 3 ounces is 15 grams.  So the last time we went to the store we purchased some that are individually packed and frozen.  With it being just the two of us, and I am not able to eat a lot in each meal, this is more efficient for us.  I have gotten tired of chicken lately.

For the marinade:
2 cloves garlic, minced
1 small red onion, chopped  (I had a small yellow onion)
10 pitted Kalamata Olives, chopped
2 Tablespoons dried Oregano
Juice from a lemon
2 Tablespoons Olive Oil
Salt and Pepper to taste

Pat the fish dry with paper towels.  I only took out 3 pieces of fish.  This marinade is good for up to 6 pieces of fish.

Place in a glass dish.

Cover the fish with the marinade (yes, all of it).  Cover, refrigerate, and let the fish marinade for at least 30 minutes but up to 2-3 hours.

Bake in a 350 degree preheated oven for approximately 25-30 depending on the thickness of the fish.

I made steamed broccoli and rice for David.

I just had fish.  Cod is a firm, white, flaky fish that cooked up nicely with these flavors.  It was moist, and not salty.  I had one fish, and David enjoyed the other.  Cod is full of protein, and I didn’t feel like that was all I was having.  This was a real treat that I will be making again.



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