Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.
- 3 tablespoons vegetable oil
- 1 ½ pounds cod fillets
- 1 lemon, juiced
- ground black pepper to taste
- Step 1
In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon’s juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon’s juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
Per Serving: 236 calories; protein 30.7g; carbohydrates 2.9g; fat 11.5g; cholesterol 73.1mg; sodium 104.5mg.