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Nutrition Facts
Serving Size 224 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 70 mg 3%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 21 g
Vitamin A 10% Iron 8%
Vitamin C 25% Calcium 4%
*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.

Baked Cod with Saffron and Potatoes

Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

2 Tbsp olive oil, divided
3/4 Lb baby Yukon Gold potatoes, halved
1 Tbsp garlic, sliced
1/2 Tsp saffron threads, crumbled
1/2 cup(s) cherry tomatoes, halved
1/2 cup(s) white wine
1 Lb cod fillets
1/4 cup(s) parsley bunch, chopped
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Heat oven to 400°F.
Pour 1 tablespoon olive oil in an oven-safe skillet and heat to medium-high. Add onions and potatoes and cook 10 minutes, stirring occasionally.
Add garlic, saffron, paprika, tomatoes and wine. Bring to a simmer.
Season cod with salt and pepper and place on top of potato mixture. Drizzle with remaining olive oil and place in oven.
Bake 20 minutes, then remove from oven and sprinkle with parsley.


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