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10Ingredients
35Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 fingerling potatoes (halved lengthwise)
- 4 cod fillets (true, 5 ounces each)
- 2 tsp. kosher salt
- 2 tsp. cracked black pepper
- 1 Tbsp. extra virgin olive oil
- 14 artichoke hearts (baby, blanched and grilled)
- 1/4 cup kalamata olives (pitted)
- 1 lemon (zested and juiced)
- 1 pt. heirloom cherry tomatoes
- 2 sprigs basil (chiffonade)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1360mg57% |
| Potassium630mg18% |
| Protein5g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber15g60% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium6% |
| Iron10% |
* 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(9)
Michelle Slaughter a year ago
Loved this!! All the flavors just came together nicely. I added some feta at the end but that was the only modification I made.
Diana Solomon 2 years ago
Very good i used cut up regular potatoes and tomatoes and I added some capers too
Jennifer Collis 3 years ago
A delightful and interesting mix of flavors. It was delicious even as leftovers
Kym L. 3 years ago
A definite redo for my family. The kids loved the clean taste of the fish and could pick and choose the veggies they wanted from the base. I used white pepper and it was still very flavorful.
J Helmick 4 years ago
Good. A bit on a bland side. I added a little Italian herbs to the cod and a touch of garlic. May add some wilted spinach to a balance out the dish next run.