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    You are in: Home / Recipes / Cod With Winter Vegetables Recipe
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    Cod With Winter Vegetables

    Average Rating:

    2 Total Reviews

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    • on February 01, 2009

      There are much better ways to cook cod than this. It ended up tasting like boiled fish, which we found distasteful. The old-fashioned New England way is to top the cod loins or fillets with a mixture of Ritz cracker crumbs, olive oil or butter, enough to hold the crumbs together and bake until the fish isn't shiny on top and flakes easily. Do NOT bake until the fish is dry and dull. For cod loins, 15 - 20 minutes is tops, for fillets, check in 10 minutes. I'm presuming a pre-heated oven, of course.

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    • on January 15, 2008

      This was pretty easy, and took less prep time than indicated. I used whiting instead of cod, and asparagus instead of celery (no one in the household likes celery). The result when it came out of the oven was incredibly soupy--it was fish and vegetables swimming in wine. It tasted pretty good (the onions were the best!), but I wouldn't recommend it to anyone who doesn't like a fishy flavor, as the veggies and wine don't cover up the fishiness. Since my house is split on fishy flavor, I could only give it 3 stars.

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    Nutritional Facts for Cod With Winter Vegetables

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.7
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 1.2 g
    Cholesterol 73.3 mg
    Sodium 187.2 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 4.1 g
    Sugars 6.3 g
    Protein 32.9 g

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