It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
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

Caper and Tomato Cod

Source: dLife

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

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 60.3 Fat, 0.5 Vegetables, 0.1 Fruits, 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.
Powered by ESHA

Servings

Ingredients

0.125
0.125 tsp paprika 1.0
1 cup extra virgin olive oil 1.0
1 each cooking spray 16.0
16 oz fresh cod fillets 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 5.0
5 oz fresh cherry tomatoes 12.0
12 each pitted calamata olives 0.25
0 1/4 cup capers, drained 0.25
0 1/4 cup chopped parsley 0.5
0 1/2 each medium garlic cloves 1.0
1 each medium lemons

Directions

Preheat the oven to 400°F.
Coat nonstick baking sheet with cooking spray.
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.
In small bowl, mix tomatoes, olives, capers, parsley, garlic, olive oil, and juice from 1/2 lemon. Set aside.
Cut remaining half of lemon into 4 slices. Reserve for garnish.
Arrange fillets on dinner plates, top with tomato-caper salsa. Garnish with small lemon wedge.