Sautéed Cod with Tomatoes, Piquillos, and Olives recipes

Sautéed Cod with Tomatoes, Piquillos, and Olives recipes
11 Ingredients
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups sliced yellow onion
  • 1 cup green bell pepper
  • 5 garlic cloves, sliced
  • 1 cup sliced whole canned piquillos peppers
  • 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
  • 4 (6-ounce) cod fillets
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon Espelette pepper
  • 12 Castelvetrano olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley
Nutrition
267
13% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 10

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

65% 33

Cholesterol

24% 73

Sodium

10% 232

Calcium

7% 72

Magnesium

19% 80

Potassium

25% 1165

Iron

10% 2

Zinc

11% 1

Phosphorus

58% 405

Vitamin A

10% 88

Vitamin C

91% 82

Thiamin (B1)

20% 0

Riboflavin (B2)

13% 0

Niacin (B3)

29% 5

Vitamin B6

59% 1

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

64% 2

Vitamin D

10% 2

Vitamin E

21% 3

Vitamin K

28% 34
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