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A Beautiful Dish; The White Cod Pops Out Of The Bright Red And Green Sauce.

  • Serves 4
3 Tbsp. Bertolli® Extra Virgin Olive Oil
1 large sweet onion, coarsely chopped
1 medium zucchini, coarsely chopped
1/2 tsp. salt
1 clove garlic, chopped
1 can (14-1/2 oz.) whole peeled plum tomatoes, undrained and chopped, no salt added or low sodium (about 20 mg sodium per half cup)
1/4 cup dry white wine, fish broth or vegetable broth
1 lb. cod fillets, cut into 4-inch pieces
1 dozen mussels, well scrubbed
2 Tbsp. finely chopped fresh parsley

In large 12-inch nonstick deep skillet, heat olive oil over medium-high heat and cook onion, zucchini and 1/2 teaspoon salt, stirring occasionally, 10 minutes. Add garlic and cook 30 seconds. Stir in tomatoes and wine and simmer 2 minutes. Arrange cod and mussels in skillet. Simmer covered 8 minutes or until fish flakes with a fork and mussels shells open. Discard any unopened shells. Sprinkle with parsley. Season to taste with additional salt, if desired.

Nutrition Information per serving
Calories 279, Saturated Fat 2g, Total Fat 12g, Cholesterol 55mg, Sodium 532mg, Total Carbohydrates 12g, Dietary Fiber 3g, Protein 28g