Parmesan-Almond Baked Cod with Sautéed Vegetables

Parmesan-Almond Baked Cod

with Sautéed Vegetables

Group Created with Sketch. 30 min
WW™ Approved Diabetes Friendly Carb Conscious 500 Calories Or Less Mediterranean i
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Recipe only available for Friday delivery.
Mediterranean
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 300 Cals/serving
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We’re elevating flaky cod fillets by topping them with a savory mix of almonds, parmesan cheese, and our Weeknight Hero spice blend before baking in the oven until deliciously golden brown. While the fish bakes, you’ll whip up two vibrant vegetable sides of tender zucchini rounds and a duo of sweet peppers and tomatoes finished with a touch of tangy worcestershire sauce.
8 green SmartPoints®
7 blue SmartPoints®
7 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Parmesan-Almond Baked Cod with Sautéed Vegetables
Title
  • 2 Cod Fillets
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 4 oz Grape Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Roughly chop the almonds. Place in a bowl; add the parmesan and 1 teaspoon of the spice blend (you will have extra). Season with salt and pepper.

Prepare & bake the fish:
2 Prepare & bake the fish:

Line a sheet pan with foil, then lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread the fromage blanc onto the fish, then top with the parmesan-almond mixture (pressing gently to adhere). Bake 8 to 10 minutes, or until the topping is browned and the fish is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 145°F.

Cook the zucchini:
3 Cook the zucchini:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Cook the remaining vegetables & serve your dish:
4 Cook the remaining vegetables & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the worcestershire sauce until combined. Taste, then season with salt and pepper if desired. Serve the baked fish with the cooked vegetables. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Roughly chop the almonds. Place in a bowl; add the parmesan and 1 teaspoon of the spice blend (you will have extra). Season with salt and pepper.

2 Prepare & bake the fish:

Line a sheet pan with foil, then lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread the fromage blanc onto the fish, then top with the parmesan-almond mixture (pressing gently to adhere). Bake 8 to 10 minutes, or until the topping is browned and the fish is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 145°F.

Prepare & bake the fish:
Cook the zucchini:
3 Cook the zucchini:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

4 Cook the remaining vegetables & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the worcestershire sauce until combined. Taste, then season with salt and pepper if desired. Serve the baked fish with the cooked vegetables. Enjoy! 

Cook the remaining vegetables & serve your dish: