Lemon Herb Baked Cod with White Rice and Roasted Zucchini-Renal 5 Dialysis
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Cook the rice according to package directions
- Preheat oven to 375°F. Place cod fillets on a lined baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with parsley, garlic powder, and black pepper.
- Bake cod for 12–15 minutes or until fish flakes easily with a fork.
- Toss diced zucchini in olive oil and roast for 15 minutes in the same oven or until tender.
- Serve baked cod with a portion of cooked white rice and roasted zucchini.
Notes
Lemon Herb Baked Cod with White Rice and Roasted Zucchini
- Ounces per serving: ~10.8 ounce
- Calories: 390 kcal
- Carbohydrates: 32 g
- Protein: 31 g
- Fat: 15 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 65 mg
- Sodium: 140 mg
- Potassium: 430 mg
- Fiber: 5.1 g
- Sugar: 3 g
- Vitamin A: 800 IU
- Vitamin C: 18 mg
- Calcium: 45 mg
- Iron: 1.5 mg
- Phosphorus: 240 mg
Cook Times
Ingredients
Ingredients
- 20 ounce cod fillet skinless, boneless
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 0.25 teaspoon garlic powder
- 0.125 teaspoon black pepper
- 1 cup white rice cooked according to package directions
- 8 ounce zucchini diced
- 1 tablespoon olive oil for roasting zucchini
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, SpatulaReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
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