TERIYAKI-GLAZED COD WITH CAULIFLOWER RICE

protein 36.6g

carbs 22.7g

fat 11.3g

329.7calories

Ingredients:

• 150g fresh or frozen cod fillets, thawed and patted dry
• 1 teaspoon extra-virgin olive oil, (7g) divided
• 200g cauliflower rice
• 2 tablespoon teriyaki glaze
• ¼ teaspoon ground pepper, divided
• ¼ teaspoon kosher salt, divided

Instructions:

1. Preheat broiler to high, with oven rack set in upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on it.
2. Combine teriyaki glaze, oil, salt, and pepper in a small bowl.
3. Brush the sauce over the fillets. Broil the fish for about 4 to 8 minutes until it flakes with a fork or an thermometer inserted into the thickest part registers 145 degrees F.
4. Cook cauliflower rice in the microwave according to package directions. Serve the cauliflower rice in a bowl and top with the fish.

Nutrition Facts:

• Calories: 329.7 Cal
• Protein: 36.6g
• Carbs: 22.7g
• Fat: 11.3g