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Cod Braised in Salsa Verde 0–0
P r e p 7 m i n
C o o k 1 3 m i n
Ser ves 4
We let the blender do all the work in this salsa verde bursting with the usual tart and herby suspects. There’s lots of sauce; serve with rice to soak every last drop!
1 lb tomatillos, husked and halved 1½ cups fresh cilantro (stems and leaves), plus 1 cup chopped leaves ¼ medium onion 2 garlic cloves
1. In a blender, combine the tomatillos, 1½ cups cilantro, onion, garlic, salt, and ¼ cup water and blend until smooth. Transfer the sauce to a large skillet and bring to a boil over medium heat. Reduce heat and simmer the sauce for 3 minutes. 2. Add the fish to the skillet. Cover and simmer until the fish is just opaque in the centers, about 10 minutes.
½ tsp salt 4 (5-oz) cod fillets
3. Transfer the fish to 4 serving plates. Stir the remaining chopped cilantro into the sauce in the pan. Spoon the sauce over the fish. Per serving (1 fillet and 6 tbsp sauce) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.
TEST KITCHEN TIP
Use those cilantro stems! Unless they’re particularly thick and woody, you can blend them along with the leaves. The same goes for parsley.
Easy Ever yday Cooking
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