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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Fillets with Roasted Red Pepper Sauce

Source: dLife

Fish fillets with a garlic and roasted red pepper sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	257.5

Total Carbs	7.8 g

Dietary Fiber	1.2 g

Sugars	3.5 g

Total Fat	2.5 g

Saturated Fat	0.5 g

Unsaturated Fat	0.9 g

Potassium	1161.0 mg

Protein	47.9 g

Sodium	640.7 mg

Dietary Exchanges 2.5 Fat, 1.0 Vegetables, 0.1 Fruits, 0.0 Other Carbs, 6.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz roasted red peppers with brine 2.0
2 each medium garlic cloves 1.0
1 cup cold water 2.0
2 tsp dried basil 2.0
2 tbsp unsalted tomato paste 1.0
1 tbsp red wine vinegar 0.5
0 1/2 tsp sugar 0.125
0.125 tsp salt 1.0
1 pinch ground cayenne (red pepper) 1.0
1 lb fresh cod fillets 1.0
1 each medium lemons 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp lemon pepper seasoning

Directions

For sauce, in a blender or food processor combine peppers and garlic, cover and process until nearly smooth.
Add ½ cup of water, basil, tomato paste, vinegar, sugar, 1/8 tsp. salt, and cayenne pepper. Cover and blend or process with several on/off turns until mixture is nearly smooth.
Transfer to a small saucepan and cook over medium heat, stirring frequently, until heated through.
Meanwhile, rinse fish, pat dry with paper towels. Measure the thickness of fish. Cut fish into 4 serving size pieces.
In a large skillet bring the remaining ½ cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling then reduce heat.
Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels.
Sprinkle fish lightly with the ¼ teaspoon salt and lemon pepper seasoning.
Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices.