Cod With Peppercorns And Leeks Ww 5 Points Plus Food

COD WITH LEEKS AND TOMATOES

Cod With Leeks and Tomatoes image

Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 8

Ingredients

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Steps:

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g

COD ROASTED WITH BACON AND LEEKS RECIPE - (4.1/5)

Cod roasted with bacon and leeks Recipe - (4.1/5) image

Provided by DebCooks

Number Of Ingredients 9

Ingredients

4 leeks trimmed, white parts only
2 T olive oil
4 slices bacon, cut into 1/2 inch pieces
Kosher salt
Freshly ground pepper
4 cod fillets (5 to 6 oz)
1/4 c white wine
1/4 c chicken stock
2 teas fresh thyme leaves or 1 tsp dry

Steps:

Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.

COD WITH PEPPERCORNS AND LEEKS (WW 5 POINTS PLUS)

Cod With Peppercorns and Leeks (Ww 5 Points Plus) image

Based on a recipe from The South Beach Diet Cookbook. The intro says, "Cracked pepper gives a nice bite to mild cod fillets, while leeks sautéed with garlic" make the perfect accompaniment. This would be good served with lemon wedges and a rice pilaf side since it has a savory sauce. I cooked this in a large skillet that can go from stove-top to oven. Nutritional information per serving: 203 calories, 5 g fat, 1 g saturated fat, 27 g protein, 10 g carbohydrate, 2 g dietary fiber, 61 mg cholesterol, 157 mg sodium.

Provided by mersaydees

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon black peppercorns, freshly cracked
1/2 teaspoon fennel seed, finely crushed
4 cod fish fillets (5 ounces each)
1 tablespoon extra virgin olive oil
3 medium leeks, white part only, thinly sliced
3 scallions, finely chopped
2 garlic cloves, minced
2 teaspoons whole wheat flour
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons 1% low-fat milk
4 lemon wedges, optional recommended garnish

Steps:

Heat oven to 375°F.
Rub peppercorns and fennel seeds onto both sides of the fillets and set aside.
Heat oil in large ovenproof skillet over medium heat. Add leeks, scallions, and garlic and sauté 4 minutes or until tender. Stir in the flour and cook for 1 minute. Stir in the wine, broth, and milk and bring to a boil. Remove from heat.
Top leek mixture in the skillet with cod fillets and bake for 10 minutes, or until the fish flakes easily. Serve the fish topped with the leek mixture.

EGGPLANT PARMESAN WW 5 POINTS

Eggplant Parmesan Ww 5 Points image

An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving

Provided by AndreaVT96

Categories European

Time P3DT10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 large eggs
2 tablespoons skim milk
1 cup breadcrumbs, Italian-seasoned
1 1/2-2 lbs eggplants, unpeeled and cut into 1/4 in. slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 cup part-skim shredded mozzarella cheese
3 tablespoons grated parmesan cheese

Steps:

Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.

Nutrition Facts : Calories 281.6, Fat 9.7, SaturatedFat 4, Cholesterol 79, Sodium 689.5, Carbohydrate 36.2, Fiber 8.5, Sugar 7.2, Protein 14.2

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