Alaskan Cod and Shrimp with Fresh Tomato

How to cook 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.


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

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