Cod with Almond-Basil Relish

Ingredients:

Relish:

• 1/2 cup almond-stuffed green olives, sliced (or substitute 1/4 cup pitted green olives and 1/4 cup blanched almonds)
• 2 tbsp. capers, chopped
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped roasted red peppers
• 4 tbsp. chopped fresh basil
• 2 tbsp. lemon juice, to taste
• 1/4 tsp. crushed red pepper

Cod:

• 4 (5 oz.) skinless cod or haddock filets
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. unsalted butter
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 fillet per serving)

1. Combine all the relish ingredients in a bowl and mix well. Season with salt and pepper to taste and refrigerate until needed. 
2. Season the fish with salt and pepper to taste. Heat the oil and butter in a large skillet over medium-high heat and cook for about 4 minutes per side, or until golden. 
3. Transfer the fish to serving plate and serve topped with the relish and sprinkled with the parsley.

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Fish and vegetables make a great dinner when it's done right. This dinner takes about 20 minutes to make and it can be enjoyed on any day of the week. The flavors from the relish have a nice Italian and Mediterranean flare and will wake up your taste buds. You can serve your choice of grilled or sautéed vegetable to make this meal complete. You can use cod, haddock, halibut or any white flaky fish in this recipe and your meal will be delicious. 

Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.