I purchased some wild caught cod and wanted to make my own sauce, which I typically make from mayo, parm cheese, and butter – but I had already made the Ricotta Cranberry Cream concoction and didn’t feel like pulling out another bowl.
I had bought Bertolli Alfredo sauce for my kids – it was sitting on the counter. I took a look at the label, and the carbs were pretty low. So I used that.
Here’s the ingredient list:
- 1 large piece wild caught cod
- 1/2 cup Bertolli Alfredo Sauce
- 1/4 cup Parmesan cheese
- fresh ground pepper
So, with countertop convection oven at 450, I put the cod in for about 10 minutes, then took it out, poured enough of the alfredo sauce to cover the fish, then sprinkled the parm cheese on top and finished up with the fresh ground pepper. I then put it back into the oven until the sauce browned – about 7 minutes or so.
While I might have overcooked the fish a wee bit, the flavor was pretty good. Next time, I’ll cut back the first tour in the oven by a few minutes.
This should be fine in induction – it did not impact my ketosis.
It’s a few days later, and I finished up the cod as my lunch. When I’m time-strapped, this is a great meal 20 minutes from the table for prep, cooking and cleanup.