Recipe Instructions:
1/3 cup Low-fat cottage cheese
2 tsps Mustard
4 tsps Dr. Sears' Zone Extra Virgin Olive oil
Salt and pepper - to taste
Chives - to taste
1 Lemon - cut into slices
1 medium Yellow onion - cut into rings
7 oz Cod - or mild white fish
Tarragon - to taste
Rosemary- to taste
2 cups Chopped leeks
3 cups Diced mushrooms
3 cups Sliced zucchini
3 tbsps Burgundy cooking wine
3 tbsps White cooking wine
3 tbsps Water
Instructions
In a mini-food processor, blend cottage cheese, mustard and olive oil until smooth.
Add salt, fresh ground pepper and chives to taste. Set aside.
In a small casserole dish, place lemon slices and half the onion rings.
Place fish on top of onions, then layer the remaining onion slices.
Season with salt, pepper and fresh herbs and place remaining onion rings on top.
Cover loosely with foil and bake in a 400°F oven for 25 minutes until fish flakes.
Remove foil, spread cottage cheese mixture on top of fish, and return to the oven until heated.
While fish is baking, place leeks, mushrooms, and zucchini into a large, deep, non-stick pan.
Cook (covered) in white and burgundy cooking wines and some water. Season with salt and pepper.
When veggies are tender and liquid is reduced, put veggies on a plate and top with fish.
