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Cod With Lemon And Capers

main dish, low fat, seafood, fish (ocean)

2 lemons
4 tablespoons butter
4 cod fillets - (8 oz ea)
1/2 cup large capers; drained
Non-stick cooking spray

Spray foil with non-stick spray. Place cod fillets onto foil. Squeeze the juice from one lemon over the fish. Cut the lemon into slices, place over the fish and seal the foil. Place in oven and bake at 350 degrees for about 20 minutes. In the meantime, remove the peel from the second lemon. (Take care to cut only the peel and not the pith.) Cut into 1/4-inch wide strips. Melt the butter in a heavy saucepan over moderate heat. Add lemon peel and capers -- sauté till crispy. Serve over the fish. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 155; Fat (grams) 5; Percent calories from fat 29; Percent polyunsaturated 3; Percent saturated 18; Percent monounsaturated 8; Cholesterol (milligrams) 60; Sodium (milligrams) 350; Protein (grams) 21; Carbohydrate (grams) 6; Fiber (grams) trace.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-03-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 107 Calories (kcal); 12g Total Fat; (87% calories from fat); trace Protein; 3g Carbohydrate; 31mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 3 meat servings and 1/2 fruit. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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