Cod Veracruz

KNORR US (1)
Lori M.: "Well, I had to switch the olives and use kalamata…" Read More
9Ingredients
30Minutes
250Calories

Ingredients

US|METRIC
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds cod fillets
  • 1 onions (medium, chopped)
  • 1 clove garlic (finely chopped)
  • 14 1/2 ounces whole peeled tomatoes (undrained)
  • 1/2 cup pimento stuffed olives (halved)
  • 2 tablespoons knorr reduc sodium chicken flavor bouillon
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
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    Made it

    Directions

    1. Heat 1 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Cook cod about 4 minutes until golden, turning once. Remove and set aside.
    2. Heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and cook about 30 seconds. Add tomatoes, breaking up with a spoon. Stir in olives and Knorr® Reduced Sodium Chicken flavor Bouillon. Return cod to skillet and bring to a boil. Reduce heat and simmer covered about 4 minutes or until fish flakes with a fork. Stir in lime juice. Garnish with cilantro and serve with hot cooked rice.
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    NutritionView More

    250Calories
    Sodium18% DV440mg
    Fat18% DV12g
    Protein61% DV31g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories250Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol75mg25%
    Sodium440mg18%
    Potassium760mg22%
    Protein31g61%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars1g2%
    Vitamin A4%
    Vitamin C10%
    Calcium6%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lori M. 3 years ago
    Well, I had to switch the olives and use kalamata olives which are good but very salty. I would definitely make this again and this is coming from a non lover of fish.

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