Lemon Caper Cod (Snapper)

This is a wonderfully creamy fish dish with a bit of a fresh zing by way of citrus, giving the meal a very summery feel. The original fish for this recipe was Victoria Snapper, but cod filets work beautifully and are now my go-to for this dish. ;-)

The original recipe called for white rice (GI 72) and dates back to my pre-diabetes days. A better choice for this dish is a portion of our beloved Lemon Parmesan Barley with a low GI of 35.

Ingredients:

• 4  6 oz cod filets or 1.5 lbs Victoria Snapper
• 1 clove garlic, minced
• 1/4 cup lemon juice
• 2 tbsp capers
• 1 tsp dried coarse basil
• 1/8 tsp fresh ground black pepper
• 2 cups fat free sour cream
• 1 tbsp extra virgin olive oil
• kosher salt

Preparation:
Preheat oven to 385 F. Coat baking dish with cooking spray or a tiny bit of olive oil. Sprinkle fish on both sides with kosher salt and bake for 9 minutes or until the fish is just opaque.

Heat the oil in a small sauce pan over medium heat. Add the garlic and cook for one minute. Reduce heat to low. Stir in the lemon juice, capers, basil and black pepper and cook for 5 minutes. Add sour cream and simmer for five more minutes or until heated through.

Pour sauce over fish placed on platter and serve or plate fish and serve sauce separately, depending on your mood. A green vegetable like fresh green beans or broccoli and Lemon Parmesan Barley compliment this recipe perfectly. 

Blessed be... and happy cooking!