My latest cooking adventure was Low Carb Cod with Tomato and Caper Sauce. As requested, I’ve been looking at expanding my fish horizons. I have a lot of Cod recipes before, but never tried any of them. When I was at the store I noticed that the Cod was on sale so I decided to give it a try. Also, since it’s summer time, I wanted a nice light sauce to go with it.
I used the following ingredients for Low Carb Cod with Tomato and Caper Sauce:
1 lb Cod filets
1 pint grape tomatoes
1/4 cup chicken stock/broth
1 shallot, chopped
2 Tbsp capers
2 Tbsp chopped green olives
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried thyme
Heat skillet over medium-high heat (add oil as necessary to prevent sticking). Seasoning the Cod with salt and pepper. Place the Cod in the skillet and sear for 3-4 minutes on each side or until cooked through. Remove the Cod from the pan and keep warm.
For the sauce, reduce the heat to medium and add the shallots (add additional oil if necessary). Cook for an additional 2-3 minutes or until translucent. Add the tomatoes, spices, capers, and olives and cook for 4-5 minutes. Add the chicken broth and cook until heated through. Season with salt and pepper to taste. Serve the sauce over the cod filets.
Net Carb Count*:
Cod with Tomato and Caper Sauce: 15 net carbs (for the entire recipe–not including the zucchini)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I really liked the combination of flavors in the sauce. The tomatoes add sweetness and freshness, the olives/capers add some saltiness, and the spice mixture gives a great depth of flavor to the sauce. I also love the flavor of my homemade chicken stock which really makes the sauce extra special. I served my Cod with zucchini noodles that I made using a julienne peeler (you could also use a mandolin set on a julienne setting or a regular vegetable peeler for wider noodles). I peel the zucchini until I get to the seeds and sauté the slices for a few minutes until they are softened. I usually cut up the core of the zucchini and sauté that as well so it doesn’t go to waste. Any leftover sauce (there probably won’t be any) is great with eggs the next morning.
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