| 11 | 40 | 292 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 medium | Yellow onion (chopped) |
| 1/2 cup | Celery (thinly-sliced) |
| 1/4 cup | Green bell pepper (chopped) |
| 1 clove(s) | Garlic (minced) |
| 2 tbsp | Parsley, fresh (or 2 tsp. dried) |
| 1 leaf | Bay leaf |
| 1/4 tsp | Rosemary, dried (chopped) |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned (organic; with liquid) |
| 454 gm | Atlantic Cod (fillets) |
| 2 cup | Brown rice, long-grain, cooked (Can also use white rice or spaghetti squash) |
Heat oil in a large saucepan and lightly sauté the onion, celery, pepper, and garlic until soft. Add parsley, bay leaf, rosemary, and tomatoes. Simmer, uncovered, about 20 minutes. Add fish fillets in small pieces and simmer until cooked through, about 5-7 minutes more. Remove bay leaf. Serve over cooked rice or spaghetti squash.
| Grain | 0.9 |
| Meat | 1.3 |
| Vegetables | 2.6 |
