| | | | 2 |  | tablespoons freshly grated ginger with juiceswith juices | | | | | 2 | | tablespoons low-sodium soy sauce | | | | | 5 | | tablespoons freshly squeezed lime juice | | | | | 2 | | tablespoons olive oil | | | | | 1/4 | | teaspoon freshly ground black pepper, plus more to taste | | | | | 2 | | pounds leeks, trimmed, cut across into 3/4-inch rings, and washed | | | | | 2 | | pounds plum tomatoes, quartered into wedges | | | | | 6 | | five- to six-ounce cod fillets or steaks, skin on, 1 to 1 1/4 inches at thickest point | | | | | | Salt | | | | | 1 | | pound fresh spinach, well washed | | | | | | Olive-oil cooking spray | | | | | 1. Preheat oven to 425° with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside. | | | | | 2. Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot. | | | | | | Per serving: 297 calories, 7 g fat, 78 mg cholesterol, 24 g carbohydrate, 385 mg sodium, 37 g protein, 5 g dietary fiber. |
WW Points: 6
Cal: 297 ; Fat: 7 ; Fiber: 4 |
Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored. This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower. |
