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Caper and Tomato Cod
Source: dLife

Baked cod topped with caper, tomato, and olive salsa.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 762.7
Total Carbs 5.2 g
Dietary Fiber 1.4 g
Sugars 1.7 g
Total Fat 60.3 g
Saturated Fat 8.5 g
Unsaturated Fat 6.0 g
Potassium 1107.6 mg
Protein 47.6 g
Sodium 582.1 mg
Dietary Exchanges
12 Fat , 1 Vegetables , 6 1/2 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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16 oz  fresh cod fillets
0.125 tsp  paprika
1 cup  extra virgin olive oil
1 each  cooking spray
0 1/4 tsp  salt
0.125 tsp  black pepper
5 oz  fresh cherry tomatoes
12 each  pitted calamata olives
0 1/4 cup  capers, drained
0 1/4 cup  chopped parsley
0 1/2 each  medium garlic cloves
1 each  medium lemons
  1. Preheat the oven to 400°F.
  2. Coat nonstick baking sheet with cooking spray.
  3. Season both sides of fillets with salt, and pepper, and paprika. Arrange on prepared baking sheet and bake 10 to 12 minutes, until fish flakes with fork.
  4. In small bowl, mix tomatoes, olives, capers, parsley, garlic, olive oil, and juice from 1/2 lemon. Set aside.
  5. Cut remaining half of lemon into 4 slices. Reserve for garnish.
  6. Arrange fillets on dinner plates, top with tomato-caper salsa. Garnish with small lemon wedge.

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