Oriental Baked Cod
Browse the recipe Oriental Baked Cod
Oriental Baked Cod
YIELD Makes 4 servings
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Szechuan berries look much like black peppercorns, but they contain a tiny seed and are not related to the peppercorn family. Mildly hot with a distinctive flavor and fragrance, Szechuan peppercorns can be found in Oriental markets in whole or powdered form.
INGREDIENTS
| 2 | tablespoons reduced-sodium soy sauce |
| 2 | tablespoons apple juice |
| 1 | tablespoon finely chopped fresh ginger |
| 2 | cloves garlic, minced |
| 1 | teaspoon crushed Szechwan peppercorns |
| 4 | cod fillets (about 1 pound) |
| 4 | green onions, thinly sliced |
PREPARATION:
- Preheat oven to 375°F. Spray roasting pan with nonstick cooking spray; set aside.
- Combine soy sauce, apple juice, ginger, garlic and peppercorns in small bowl; mix well.
- Place cod fillets in prepared pan; pour soy sauce mixture over fish. Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
- Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions. Garnish, if desired.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 fillet (without garnish) |
| Sodium | 329 mg |
| Protein | 20 g |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 45 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 100 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |