Jeff's Naturals Garden Capers Gluten Free Description
We source only the finest capers from Morocco and Turkey where wild caper bushes are prolific and thrive in the arid land. Their distinctive salty, slightly briny flavor makes them a staple for Mediterranean dishes.
- Non-GMO
- Kosher
- Gluten Free
- Vegan
Directions
Refrigerate after opening
Free Of
GMO, gluten, artificial flavors, colors.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 1 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 630 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | 0 | 0% |
|
| Protein | 1 g | |
|
| Vitamin D | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
| Potassium | | 0% |
|
Other Ingredients: Organic capers, water, organic distilled vinegar, sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mediterranean Tomato & Artichoke Baked Cod
This simple-to-make yet impressive dish can be whipped up for a weeknight meal or for a more lavish dinner party. Infused with luscious flavor and vibrant color in every bite, wild cod fillets are baked in a Mediterranean-inspired sauce of tomato, garlic, kalamata olives, capers and artichoke. Pair it with
plain rice or a lemon and basil pilaf for a complete (and completely memorable!) meal.
Mediterranean Tomato & Artichoke Baked Cod
Tomato Sauce
- 2 tsp. olive oil
- 1 medium red onion (diced)
- 2 cloves garlic (diced)
- 1 Tbsp. capers
- 2 Tbsp. kalamata olives (chopped)
- ½-1 tsp. oregano
- 1 jar (25 oz.) tomato sauce
- ¼-½ tsp. salt
- ¼ tsp. black pepper
Cod & Veggies
- 1 zucchini (thinly sliced)
- 2 3-4 oz. wild cod fillets
- 1 cup artichoke hearts (quartered)
- ½ cup cherry tomatoes (halved)
- 1 Tbsp. capers
- 2 Tbsp. kalamata olives (chopped)
- ½ lemon (sliced into rounds)
Garnish
- Preheat oven to 400 degrees F.
- Heat sauté pan to medium heat, then add oil, onions, garlic, capers, olives and oregano. Cook 2-3 minutes.
- Stir in tomato sauce, salt and pepper. Cook until bubbling, about 3 minutes.
- Into baking dish, pour half sauce. Layer in zucchini first, then cod. Pour remaining sauce over entire dish. Arrange artichoke hearts and tomatoes between cod, then add capers and olives on top of whole dish. Top each fillets with 2 slices of lemon.
- Bake for about 20 minutes, or until fish flakes easily with fork. (Note: Time will vary depending on size and thickness of fish.)
- Garnish with fresh basil.
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