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Baked Cod with Mango Salsa
Baked Cod with Mango Salsa
Ingredients:
- 1 lb. cod fillet
- 3 parsnips (peeled and sliced)
- 2 zucchini squash (sliced)
- 1 yellow squash (sliced)
- 3 carrots (peeled and thinly sliced)
- 12 asparagus spears
- 1/4 cup black pepper
- 2 Tsp. garlic powder
- 1 Tsp paprika
- 1 Tsp. cilantro
Mango Salsa:
- 1 mango (diced)
- 1 bell pepper
- 1/2 cup cucumber (diced)
- 1 Tsp. cilantro
- 1 Tsp. lime juice
Preparation:
- Preheat oven to 425F.
- Place vegetables in a 9" x 9" baking pan. Coat with black pepper, 1 tsp. garlic powder, and 1 tsp. paprika. Bake in oven for around 20 minutes.
- In a separate baking sheet, place cod and coat with cilantro and remaining garlic powder. Bake in oven for around 10-15 minutes until internal temperature of cod reaches 145F.
- Prepare mango salsa.
Tip #1: To avoid undercooking carrots and parsnips you can steam for around 4 minutes in microwave first.
Keep it Under500!
- 1/4 cup carrots
- 1/4 cup parsnips
- 1/4 cup zucchini
- 1/4 cup yellow squash
- 3 asparagus spears
- 1/4 cup quinoa/brown rice mix
- 4 ounces cod
- 1/2 cup mango salsa
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