Baked Cod with Peppers, Olives, Capers & Lemony Pine Nut-Arugula Salad
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby arugula
- 2 tbspcapers
- 1 ½ lbcod fillet
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- 2lemons
- 2orange bell peppers
- 3 ozParmesan cheese
- ½ cuppine nuts
- 2red bell peppers
- 1shallot
- black pepper
- extra virgin olive oil
- red wine vinegar
- salt
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 566
- Protein
- 39g
- Carbs
- 17g
- Fat
- 39g
- Fiber
- 4g
- Sodium
- 829mg
Method
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