Jalapeño Citrus Cod with Summer Squash, Peppers & Tomatoes

Yield: 2 servings

Per Serving: 1 Leanest, 2 Healthy Fats, 3 Green, 3 Condiments

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients

• ½ jalapeño pepper, minced

• 2 tsp lime juice

• 4 tsp extra virgin olive oil, divided

• 1 tsp honey mustard

• ½ tsp kosher salt, divided

• 1 lb. cod fillets

• 1 cup thinly sliced summer squash

• 1 cup thinly sliced orange or yellow bell pepper

• 1 cup cherry tomatoes

Directions

1. Preheat oven to 400°F.

2. Combine the jalapeño peppers, lime juice, 2 teaspoons of oil, honey mustard, and ¼ teaspoon of salt in a large zip lock bag.

3. Add the cod fillets, seal the bag, and massage the marinade into the cod.

4. Refrigerate for 20 to 30 minutes.

5. While the cod marinates, line a large sheet pan with parchment paper.

6. Place the squash, peppers, and tomatoes on half of the sheet pan in a single layer.

7. Drizzle the vegetables with the remaining 2 teaspoons of oil and remaining ¼ teaspoon of salt.

8. Bake in oven for 10 minutes.

9. Remove from oven and add the marinated cod fillets on the other half of the sheet pan in a single layer. Discard the marinade.

10. Return sheet pan to the oven and bake until the cod has reached an internal temperature of 145°F, about 5 to 6 minutes (depending on the thickness of the fillets).

11. Divide cod fillets and vegetables evenly between portions.

Note: The recipe was developed using the seeds and veins of the jalapeño pepper for optimal flavor and heat. If less heat is desired, remove the seeds and veins of the jalapeño.

Nutrition Facts Per Serving: 290 calories, 11g fat, 9g carbohydrate, 38g protein