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Ryan Ostrander

Servings – (4)

4 – 4 oz. atlantic cod fillets
1 pint fresh blueberries
1 pint black cherries. pits removed / quartered
2 tablespoons diced red onion
½ cup raspberry vinegar
1 tablespoon granulated sugar
1/4 teaspoon fresh chopped garlic
1 medium yellow tomato diced
1 medium orange bell pepper diced
4 slices of lemon
1/4 cup fresh chopped basil
½ teaspoon salt
1/4 teaspoon black pepper


  1. To make salsa, combine sugar and vinegar in a bowl and whisk until sugar is dissolved. in a separate bowl add blueberries, black cherries, red onion, yellow tomato, orange pepper basil, salt, and black pepper. Pour sweetened vinegar in bowl and allow to marinate for thirty minutes.
  2. Next preheat oven to 400 degrees. arrange fish on a nonstick baking sheet and place a slice of lemon on each fillet. Roast fo 12 – 15 minutes or until done.
  3. Remove lemon slices, top with salsa, and serve.

190 Calories
21.23 grams Protein
1.75 grams Fat