PER SERVING (1/2 of recipe): 232 calories, 2g fat, 908mg sodium, 19g carbs, 3g fiber, 13g sugars, 35g protein -- PointsPlus® value 6*
Words cannot express how amazing this citrus-teriyaki, Asian-style meal is. Try it and see...
16 oz. (about 4 heads) baby bok choy, ends removed, separated into leaves
1 medium zucchini, cut into 1/2-inch chunks
12 oz. raw cod (two 6-oz. fillets or four 3-oz. fillets)
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 tbsp. thick teriyaki marinade or sauce
2 tbsp. low-sugar or sugar-free orange marmalade
Preheat oven to 375 degrees. Lay an extra-large piece of heavy-duty foil on an extra-large baking sheet, and spray with nonstick spray.
Lay bok choy leaves in the center of the foil, and evenly top with zucchini. Lay cod fillets in a single layer over the veggies and sprinkle with salt and pepper. Set aside.
In a small bowl, combine teriyaki marinade or sauce with orange marmalade. Mix thoroughly. Evenly spoon mixture over the cod and veggies.
Place another extra-large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Bake in the oven for 20 minutes, or until cod is fully cooked and veggies are tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)
Serve cod and veggies with extra sauce from the foil pack. If you like, season to taste with additional salt and pepper. Eat up!
MAKES 2 SERVINGS