Prep Time 25 min
Cook Time 15 min
Servings N/A
Difficulty Easy

Ingredients

  • 2/3 cup R.W. Knudsen Family® Organic Orange Carrot Juice Blend
  • 3/4 tsp. reduced-sodium soy sauce
  • 1/2 tsp. finely grated ginger root
  • 1/8 tsp. dark sesame oil
  • 2 cups carrot chips or sliced carrots
  • 2 cups small zucchini, halved lengthwise and cut into 1/4-inch slices
  • 2 (4 to 5 ounce) cod fillets (1-inch thick), rinsed and patted dry
  • Salt and pepper to taste
  • 1 tbsp. cold water
  • 1 1/2 tsps. cornstarch
  • 1 tsp. chopped cilantro

Directions

  • Step 1

    COMBINE juice blend, soy sauce, gingerroot and sesame oil in large skillet. Combine carrots and zucchini. Season fillets and vegetables lightly with salt and pepper. Place vegetables in one half of skillet, fish fillets in other half.

  • Step 2

    HEAT skillet over high heat until liquid begins to boil. Reduce to simmer. Cover with tight-fitting lid. Cook 13 to 15 minutes or until fish is opaque and flakes easily with fork.

  • Step 3

    DIVIDE fish and vegetables onto 2 serving plates. Mix water and cornstarch in small bowl. Whisk into skillet. Cook and stir until thickened. Spoon over fish and vegetables. Garnish with cilantro.

Serving size
(1/2 of recipe)

  • Calories 210
  • Calories from Fat15g
  • Total Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 27g
  • Dietary Fiber 4g
  • Sugars 16g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

A Message to Our R.W. Knudsen Family about the Coronavirus.

Learn More