Spanish Smoked Paprika Cod with Carrots and Zucchini

• 6 oz cod
• 1 cups cooked carrot (from 1.2 cups raw)
• 1 cups cooked zucchini (from 1.3 cups raw)
• 0.75 cups cooked spinach (from 3.75 cups raw)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 cup low sodium vegetable broth
• fresh parsley, chopped

• 12 oz cod
• 2 cups cooked carrot (from 1.2 cups raw)
• 2 cups cooked zucchini (from 1.3 cups raw)
• 1 1/2 cups cooked spinach (from 3.75 cups raw)
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 lemon, juiced
• 2 cup low sodium vegetable broth
• fresh parsley, chopped

• 18 oz cod
• 3 cups cooked carrot (from 1.2 cups raw)
• 3 cups cooked zucchini (from 1.3 cups raw)
• 2 1/4 cups cooked spinach (from 3.75 cups raw)
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 lemon, juiced
• 3 cup low sodium vegetable broth
• fresh parsley, chopped

• 24 oz cod
• 4 cups cooked carrot (from 1.2 cups raw)
• 4 cups cooked zucchini (from 1.3 cups raw)
• 3 cups cooked spinach (from 3.75 cups raw)
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 lemon, juiced
• 4 cup low sodium vegetable broth
• fresh parsley, chopped

1. Simmer the vegetable broth, smoked paprika, garlic, and lemon juice in a wide pan for 2 minutes until fragrant.

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2. Add the sliced carrots and steam covered for 7 minutes until just tender.

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3. Add the zucchini and cook for 3 minutes until tender.

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4. Nestle in the cod, cover, and poach for 8 minutes until the fish flakes easily and reaches 145°F.

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5. Stir the spinach into the broth for the last 2 minutes until wilted.

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6. Plate everything and finish with fresh parsley.

• Calories269
• Protein40g
• Carbs26g
• Fat0g
• Fiber6g
• Sodium593mg

• A Healthy Weight
• Eating Well
• Steady Energy

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