Oven-Roasted Alaska Cod Gremolata
1/3 c. finely chopped fresh parsley or 1 Tbsp. dried parsley
3 Tbsp. olive oil
4 cloves garlic, minced
2 Tbsp. fresh lemon zest
1 1/2 Tbsp. fresh lemon juice
• salt and pepper, to taste
4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed or frozen
1 lb. trimmed fresh asparagus or whole green beans
In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to t
aste; set aside.
Preheat oven to 450°F. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish
. Spoon 2/3 of parsley mixture onto asparagus.
Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper to
wel. Place fillets on top of asparagus. Sprinkle cod with remaining parsley mixture. Ro
ast, uncovered, 20 to 25 minutes for frozen fillets or 15 to 20 minutes for fresh/thawed f
ish. Cook just until fish is opaque throughout.
Calories: 283, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 52mg, Sodium: 107mg, Carboh
ydrates: 7g, Dietary Fiber: 3g
Wild Alaska Seafood