Recipe makes 4 servings.
Macros Per Serving: Protein: 22g | Fat: 4g | Carbs: 5g | Fiber: 5g | Calories: 135
** For an extra 44g protein, add 2 cups cooked chickpeas to the recipe and serve over 2 cups cooked quinoa (Equal to 11g extra protein per serving).
INGREDIENTS:
- 2 large cod filets
- 2-3 cloves garlic
- 1 small yellow onion
- 1 small jar green olives, halved
- Fresh oregano
- Splash white wine
- Tomato sauce of choice
DIRECTIONS:
- In a deep frying pan sauté onions and garlic in a small amount of water. Season with salt and pepper.
- Once clear, add in olives and white wine, and allow to simmer on low heat for about 8 minutes.
- Add tomato sauce to pan. Add fresh oregano and stir.
- Add cod filets to the sauce and make sure they are nearly fully covered by tomato sauce (If not, add more tomato sauce so that only the very top of the fish is visible).
- Cover pan and cook on low-medium heat until fish is fully cooked through, about 20 minutes.