Spring Fresh Fish

Spring Fresh Fish

Preparation Time15 mins Cooking Time15 mins Makes 6 servings

Bite into our delicious Spring Fresh Fish made with Hellmann’s® Real Mayonnaise and Knorr® Tomato Bouillon with Chicken flavor.

Nutritional Information

Calories

300 (6 servings)

Calories from Fat

170 (6 servings)

Total Fat

19g (6 servings)

Saturated Fat

2.5g (6 servings)

Cholesterol

75mg (6 servings)

Sodium

700mg (6 servings)

Total Carbs

3g (6 servings)

Dietary Fiber

1g (6 servings)

Sugars

1g (6 servings)

Protein

29g (6 servings)

Calcium

4% (6 servings)

Iron

4% (6 servings)

Vitamin C

10% (6 servings)

Vitamin A

6% (6 servings)

Ingredients List
  1. 1/4 cup slivered almonds
  2. 1 cup water, divided
  3. 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor, divided
  4. 6 cod fillets or halibut fillets (about 2 lbs.)
  5. 1 Tbsp. margarine
  6. 1 Tbsp. finely chopped onion
  7. 2 cloves garlic, finely chopped
  8. 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  9. 2 tsp. lemon juice
  10. 2 Tbsp. thinly sliced roasted red peppers, (optional)
  11. 1 Tbsp. chopped fresh parsley leaves, (optional)

Directions

Print

1. Process almonds in food processor or blender until finely ground; add 1/4 cup water and process until smooth. Set aside. Whisk 1/2 tablespoon Knorr® Tomato Bouillon with Chicken flavor into remaining 3/4 cup water; set aside.

2. Sprinkle remaining 1/2 tablespoon Bouillon over fish. Melt margarine in large nonstick skillet over medium-high heat and cook cod, turning once, until almost cooked, about 4 minutes. Remove cod and set aside.

3. Cook onion with garlic in same skillet over medium-high heat, stirring occasionally, 1 minute. Stir in Bouillon mixture, Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and pureed almonds. Reduce heat to medium and simmer, stirring occasionally, 4 minutes.

4. Return cod to skillet and simmer until cod flakes with a fork, about 5 minutes. Serve, if desired, over hot cooked rice. Garnish if desired, with roasted peppers and parsley.