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7Ingredients
35Minutes
130Calories
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Ingredients
US|METRIC
2 SERVINGS
- 4 oz. cod filets (or other white, flaky fish)
- 1 Tbsp. olive oil
- 3 cloves garlic (minced)
- 8 slices fresh ginger root
- 2 Tbsp. balsamic vinegar
- sea salt
- ground black pepper
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium420mg18% |
| Potassium310mg9% |
| Protein11g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A0% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Bonnie J. 5 years ago
I made this for a couple of friends who came to lunch. It was said to be flavorful and flaky by each of us. I recommend you definitely “salt & pepper to taste” just before serving. I used Himalayan Pink Salt and a Pepper Blend, both freshly ground. Plus, when I saw it finished; I made a Balsamic Glaze as an added drizzle of flavor and color as I “Plated”. Great note. Thanks, this is going to be a wonderful addition to my “Fast Friday Fish Recipes”!
Maria R. 8 years ago
Despite the seasoning recommendations, it still tasted very bland. It needs something more. Would not make this way again.
Cherie K. 8 years ago
This was yummy!! I used true cod!! Skillet sauté mushrooms, onions, spinach in olive oil added steamed cauliflower with creole seasoning and served as the side or mixed together!!
Mary D. 8 years ago
This was not a hit with my family. I think maybe we don't like cod. Adding the balsamic vinegar at the table seemed to help the flavor. Rubbing the fish with oil before cooking just repelled the balsamic.
Cooking for 20 minutes brought the temp. up to 140 degrees F, so I recommend checking the fish earlier, and adjusting the cook time based on internal temperature read with with an instant-read thermometer. I'm glad we tried the recipe though.