Alaskan Cod and Shrimp with Fresh Tomato
Ingredients: 2 tablespoons olive fuel 6 cloves garlic, minced 5 large tomatoes, chopped 1 teaspoon dried oregano 1 pound Alaskan cod 1/2 pound large shrimp, peeled and deveined salt to judgement 1 tablespoon dried oregano
Directions: Heat the olive oil in a skillet over medium-high fieriness; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until colourful; stir in 1 teaspoon oregano. Lie the cod and shrimp into the hotchpotch; season with spice; cover and cook 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates somewhat, 2 to 3 minutes.
Nutritional:
Servings Per Programme: 6
Amount Per Serving
Calories: 166
Total Fat: 5.7g Cholesterol: 85mg Sodium: 193mg Total Carbs: 7.6g Dietary Fiber: 2.3g Protein: 21.3g
Prepare time:10 Min
Cook time:15 Min
Ready in:25 Min
Serving concerning:6 peoples