(Serves 2)



1 tbs lemon juice

1½ tsp minced fresh rosemary or ½ tsp dried rosemary, crushed

1½ tsp olive oil

¼ tsp salt

dash pepper

2 rock cod fillets (about 170g each)

¼ cup diced seeded tomato

1 tbs minced fresh basil or 1 tsp dried basil

1 tbs chopped green onion

1½ tsp red wine vinegar

¼ tsp grated orange peel



In a large re-sealable plastic bag, combine the lemon juice, rosemary, oil, salt and pepper; add fish. Seal bag and turn to coat; refrigerate for 1 hour. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 10cm from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve over fish. *Cooking Light*


Nutritional Information:

Per serving: 203 calories; 5 g fat (1 g saturated fat); 54 mg cholesterol; 168 mg sodium; 2 g carbohydrate; trace fibre; 36 g protein

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