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Nutrition Facts
Serving Size 217 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 135 mg 6%
Total Carbohydrate 4 g 1%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 26 g
Vitamin A 130% Iron 15%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Alaskan Cod with Mushrooms and Spinach
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb Wild Alaska Cod Fillets
3 Tbsp Central Market Organics Extra Virgin Olive Oil
1/2 Tsp crushed red pepper
2 cup(s) mushrooms, washed and thin-sliced
10 Oz H-E-B Whole Leaf Spinach, frozen
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Preheat the oven to 475°F.
Line a baking sheet with foil and spray with nonstick cooking spray.
Place the cod fillets on the prepared baking sheet and brush both sides with 1 tablespoon olive oil.
Season the fillets with crushed red pepper.
Bake the cod for 10 minutes or until the fish flakes easily.
While the fish is baking, heat a large skillet over medium heat for 2 minutes.
Add the remaining 2 tablespoons olive oil and mushrooms to the hot skillet and stir-fry for 3 minutes.
Add the thawed leaf spinach and stir-fry for 2 more minutes.
When fish is baked, place on a platter and top each fillet with the mushroom and spinach mixture. Serve hot.



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