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    You are in: Home / Recipes / Baked Cod Spanish Style Recipe
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    Baked Cod Spanish Style

    Average Rating:

    1 Total Reviews

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    • on July 21, 2012

      Made for ZWT-8, DH & I differed on the success of your recipe. He chose the recipe & I made a half recipe for 2 of us (mostly as written). I used a generous amt of lemon pepper, added black olives at his request & scattered lemon zest over the plated fish because I like it & wanted a colour variant for the pic. I did have issues w/the recipe. I tried & soon abandoned Step 1 of the prep. Maybe I just wasn't very good at it, but trying to slice cod fillets into 1/2 in strips was destroying the lovely flesh of the fillets. If you meant 1/2 in thick fillets, then mine were good-to-go w/o slicing. I also felt the oven temp was too high. I didn't want to 2nd-guess the recipe, but more important was not to ruin the fish. I finally opted for a 30 min cook time at 375F. The fish was perfectly done & moist. I felt the tomato flavour overpowered any fish flavour, but that may well be a feature of the Spanish cuisine. DH praised the recipe w/enthusiasm, so we compromised on the rating. As I plated for the pic, I had the thought that a lightly-creamed version could be easily created by adding a bit of cream cheese to the sauce & that might also help to mellow the tomato flavour. I will likely try that next time. :-)

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    Nutritional Facts for Baked Cod Spanish Style

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.5
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 0.9 g
    Cholesterol 97.4 mg
    Sodium 189.6 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 2.1 g
    Sugars 3.6 g
    Protein 41.7 g

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