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.

Enjoy!

~Karen

Check out some #tomatolove recipes!

I used the following ingredients for Stewed Summer Vegetables with Chicken:

2 cups of cooked chicken, shredded  (dark or white)
1/2 cup chicken stock
1 Tbsp Italian Seasoning (some combination of rosemary, thyme, basil, etc.)
1 medium zucchini
1 medium yellow squash
1 small eggplant (or half of a medium sized eggplant)
1 can diced tomato (14.5 oz)
1 shallot, chopped
2 garlic cloves, minced

Dice the zucchini, squash, and eggplant into 1″ pieces.  Heat 1 Tbsp of oil over medium heat in a pot/pan that has a lid.  Add the shallot and cook until translucent (3-4 minutes).  Add the garlic and cook for another 1-2 minutes.  Next, add the eggplant and the Italian seasoning.  Season with salt and pepper and cook for another 2 minutes.  Add the squash, zucchini, and diced tomato.  Cover and stew the veggies until they have softened (about 5 minutes).  Add the chicken and the chicken broth.  Cook until the chicken has heated through. 

Net Carb Count*:

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: After writing the recipe out it seems like there is a lot of clock watching, but it really isn’t that complicated.  You add the flavor elements in the beginning (shallot and garlic), then the eggplant (because the skins takes longer to cook), and then the other veggies and cook until softened.  I usually have some cooked chicken in the fridge so this was a perfect way to use up that chicken.  If you don’t already have cooked chicken this would be a great side dish too. Also, this would be good with any leftover grilled veggies you have from your Memorial Day BBQ.  Just add the veggies when you add the chicken and heat though.