Crab Stuffed Baked Cod
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 282.9
- Total Fat: 7.8 g
- Cholesterol: 89.2 mg
- Sodium: 781.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.3 g
- Protein: 32.9 g
View full nutritional breakdown of Crab Stuffed Baked Cod calories by ingredient
Introduction
This is a delicious and easy healthy dish. It is good accompanied by some fresh asparagus. This is a delicious and easy healthy dish. It is good accompanied by some fresh asparagus.Number of Servings: 6
Ingredients
-
4 Cod fillets or approx. 24 oz.
For the crab filling:
1 can of crab meat, 8oz
1 cup of seasoned bread crumbs or stove top stuffing
2 tbsp of light mayo
1 stick of celery, chopped, about 1/3 cup
1/4 cup copped red bell pepper
2 tbsp chopped onion
1/2 tsp paprika
1/4 tsp red pepper
dash of celery salt
For the lemon caper sauce:
1 tbsp chopped shallot
1 tb 'I Can't believe Its Not Butter' or other spread
1 tb honey
1 cup chicken broth
1 tbsp capers, drained
1/4 cup chopped fresh parsley
Juice of 1/2 lemon
more butter to run on outside of fish
Directions
Lay the fillets in a 9x13 glass baking pan
preheat the oven to 375
To make the crab filling, mix all of the ingredients and form a log of filling down center of fillets.
roll the fillets around the fish
rub some butter spread on the outside of the fish and season with some kosher salt.
Cover with foil and bake for 25-30 minutes
To make sauce,
Add butter to a saute pan on medium heat. saute shallots until translucent. Add chicken stock and reduce volume by half. Add in lemon juice, capers, honey, and lemon juice and reduce heat to low or until sauce thickens slightly.
Number of Servings: 6
Recipe submitted by SparkPeople user MTHURNAUER.
preheat the oven to 375
To make the crab filling, mix all of the ingredients and form a log of filling down center of fillets.
roll the fillets around the fish
rub some butter spread on the outside of the fish and season with some kosher salt.
Cover with foil and bake for 25-30 minutes
To make sauce,
Add butter to a saute pan on medium heat. saute shallots until translucent. Add chicken stock and reduce volume by half. Add in lemon juice, capers, honey, and lemon juice and reduce heat to low or until sauce thickens slightly.
Number of Servings: 6
Recipe submitted by SparkPeople user MTHURNAUER.
