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Publix Aprons Recipes

California Cod, Baked Potatoes, and Fresh Asparagus

Total Time - 30 minutes / Makes 4 Servings

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Cooking Sequence

  • Preheat oven
  • Prepare potatoes and begin to microwave; prepare fish and place both in oven - 15 minutes
  • Prepare asparagus; serve - 15 minutes

California Cod With Baked Potatoes and Buttered Asparagus

California Cod

Ingredients
cooking spray
4 cod fillets (1 1/2 lb; thawed, if needed)
3 tablespoons white wine
1 teaspoon seafood seasoning
3 plum tomatoes (rinsed)
2 lemons (rinsed)
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/2 teaspoon dried oregano

Steps

1. Preheat oven to 450°F. Coat 13- x 9-inch baking dish with cooking spray. Arrange fish in dish (wash hands); drizzle wine over fish and sprinkle with seasoning.
2. Tomatoes and lemons can be peeled, but not necessary. Slice both very thinly; layer over top of fish, alternating and overlapping slices.
3. Sprinkle with cheeses and then oregano. Bake 11–14 minutes or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 280kcal; FAT 10g; CHOL 90mg;
SODIUM 360mg; CARB 5g; FIBER 1g; PROTEIN 38g;
VIT A 15%; VIT C 35%; CALC 25%; IRON 4%

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Baked Potatoes

Ingredients
4 medium baking potatoes
1 tablespoon butter
1/8 teaspoon salt

Steps

1. Preheat oven to 450°F. Scrub potatoes in cold water; pierce on all sides with fork. Place on paper towel and microwave on HIGH 8–10 minutes or until potatoes begin to soften. (Adjust time for larger potatoes.)
2. Rub butter over potatoes; place on baking sheet and sprinkle with salt. Bake 10 minutes or until tender. (Potatoes will hold in oven, up to 30 minutes, if needed.) Serve with butter/sour cream, if desired.

CALORIES (per 1/4 recipe) 310kcal; FAT 3g; CHOL 10mg;
SODIUM 115mg; CARB 64g; FIBER 8g; PROTEIN 7g;
VIT A 2%; VIT C 120%; CALC 4%; IRON 15%

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Fresh Asparagus

Ingredients
1 lb fresh asparagus spears (rinsed)
1/4 cup water
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut 1 inch from tough root end of each asparagus spear. To do this quickly, group half the spears together, align ends, and slice with sharp knife.
2. Place water in pan; bring to boil. Add asparagus; cover and cook 3 minutes, stirring occasionally, or until desired doneness.
3. Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 3g; CHOL 10mg;
SODIUM 220mg; CARB 4g; FIBER 2g; PROTEIN 2g;
VIT A 20%; VIT C 10%; CALC 2%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp butter
Add to your grocery list 1/2 cup shredded Cheddar cheese
Add to your grocery list 1/2 cup shredded Swiss cheese

Dry Grocery
Add to your grocery list 1/2 tsp oregano
Add to your grocery list 1 tsp seafood seasoning blend
Add to your grocery list 1/2 tsp seasoned salt
Add to your grocery list 3 tbsp white wine

Produce
Add to your grocery list 4 medium-size baking potatoes
Add to your grocery list 1 lb fresh asparagus spears
Add to your grocery list 2  lemons
Add to your grocery list 3 plum tomatoes

Seafood
Add to your grocery list 4 cod fillets

Suggested Items
Add to your grocery list creme cake
Add to your grocery list cheese
Add to your grocery list sour cream and extra butter (for tomatoes)

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Utensils & Cookware

  • 13- x 9-inch baking dish
  • baking sheet
  • large sauté pan with lid
  • cooking spoon
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

If cod is not available, use another firm white fish like snapper or orange roughy.
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Recipe Version seaf0001