Cod Fillets Sauteed with Garlic, Onions and Peppers, Gluten-Free, Casein-Free
Looking for a healthy dish with lots of flavor that’s also quick and easy for a weeknight supper?
One serving of this recipe (including a little over 5 ounces uncooked weight of the fish) has only about 188 calories and 28 grams of protein.
Cod, a mild-flavored deep sea fish, is easily found in many supermarkets. Easy to cook in a variety of ways, cod fillets are among my family’s favorites for taste and ease of preparation.
After a week or so of feeling a little under the weather, not eating too much at all, I particularly enjoyed that this dish is easy on the tummy, flavorful, versatile – look at the suggestions for serving — and easy to prepare. At the same time, I like that it’s filling and hearty enough to satisfy my husband, who was eating as usual. I hope you like it, too.
- 1 Tablespoon Olive Oil, or more if needed
- 1 1/2 Teaspoons Minced Garlic, fresh or bottled
- 1/2 Cup Onion, cut in 1/2" pieces
- 1/2 Cup Red and Green Bell Pepper (or all Red or all Green Peppers) cut in 1/2" pieces
- 16 Ounces Cod Fillets
- 1 Tablespoon Parsley, snipped (or 1 teaspoon dried)
- 1 Teaspoon Salt (or Lawry's Season Salt)
- 1 Cup Water (or half Water and half Dry White Wine)
- 3 Medium Black Olives, pitted
Heat olive oil in a large heavy skillet over medium-high heat. Add garlic, onion and peppers; sauté for a few minutes until lightly browned and beginning to soften.
Remove with a slotted spoon to a dish for a few minutes, leaving most of the oil in the pan.
Add a little more oil to pan if needed, then add the fillets, parsley and salt to the pan. Cook for 5 or 6 minutes, turning often, being careful not to let the fillets stick.
Return the vegetables to the pan, and continue cooking for a few more minutes until the fillets flake easily with a fork.
Add the water (or water and wine combination), and simmer for a couple of minutes so it starts to cook down, blending the flavors. Don't let the liquid cook completely away; if it starts to, just add a little more water.
Garnish with olives, if you like.
Serving suggestions: Accompany with sauteed spinach, rice or noodles. Or, fill a flatbread or wrap.
As shown, this is gluten-free recipe is wheat-free, barley-free and rye-free. It is also casein-free, dairy-free, corn-free, nut-free, soy-free, sugar-free and low-glycemic. It's one of my wheat-free recipes that is also low carb and suitable for a paleo diet.
I Can Help You or Your Loved One…
… I rarely have a gluten reaction any more because I’ve learned how to avoid them and I know that you can too!
I’ll show you how I do that in my latest book, “Eating & Living a Gluten-Free Diet… The Official Guide.”
I’ll teach you to live your Gluten-Free Life so it can be Easy, Delicious and Fun!
It’s now available in MS-Word (.doc), Adobe PDF (.pdf) and Kindle Book formats. Just click the book cover below…
… There is no reason that you or your loved ones need to have a “miserable” gluten-free life… I don’t!
Buy it today… Just click the book cover below… It’s fully guaranteed, no matter which format you buy.
You have no risk!
This recipe will be posted at these sites:
– Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
– The Gluten-Free Homemaker’s Gluten-Free Wednesdays
– Miz Helen’s Country Cottage Full Plate Thursday
– Mangoes and Chutney’s Fat Camp Friday
– Easy Green Mama’s Gluten Free Tuesday
– Vegetarian Mamma’s Gluten-Free Fridays