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Suggest a better description(1) Clean and fillet cod. Cut into pieces 2 inches square. Sprinkle with lemon juice and let stand for 10-15 minutes. (2) Peel potato. Wash tomato, zucchini add corn, and cut into large pieces. (3) Remove seeds from green peppers and shred. Cut onion into 1/4-inch rings. (4) Melt 1 tablespoon butter in pan and saute shredded green peppers, onion rings, minced garlic and parsley flakes. (5) Pat cod pieces dry with paper towel. Melt 1/2 tablespoon butter in pan and saute fish about 5 minutes over low heat until fish is no longer transparent. (6) Add corn, tomato, potato, zucchini and white wine to (4), add enough water to cover vegetables, and cook for about 15 minutes. (7) Add sauteed fish to (6) and cook 25 minutes until fish and vegetables are well-done, seasoning with salt and pepper. : by Min Ja Shin From
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 45 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 46.9mg | 2 % | |
Potassium 734.2mg | 19 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 18.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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