Cod and Broccoli Baked with Hazelnuts and Herb-Butter
7.1g
Net Carbs
34.8g
Protein
21.3g
Fat
5.2g
Fiber
374
Calories
Ingredients:
- 1 wedge or slice (1/8 of one 2-1/8" dia lemon) Lemon
- 1 tablespoon Parsley
- 1 1/2 servings Cod Fillet
- 1 tablespoon Butter
- 10 nuts Hazelnuts or Filberts
- 1 1/2 cups chopped Broccoli
Directions:
Try this recipe with 1-2 tablespoons of the Atkins recipe Herb-Butter Blend or mix your own choice of herbs instead of the parsley butter mixture.
- Preheat oven to 350°F. Make a packet with aluminum foil to fit fish and broccoli all together - be sure there is enough foil to completely enclose the ingredients. Smash together the minced parsley with the butter, set aside.
- Combine fish and broccoli. Surround fish with broccoli on the foil and place the butter blend and hazelnuts on top of the fish. Add salt and pepper to taste. Seal packet completely by folding aluminum foil together at the top.
- Bake in oven for 10-15 minutes or until fish is flaky and broccoli is tender. Serve with a wedge of lemon.
