4 cod fillets (6oz. each)
2 tsp olive oil
2 tsp Chinese 5 spice powder

1 avocado
1 tbsp lime juice
1 tsp wasabi paste
1/2 cup low- fat yogurt
Salt and pepper, to taste.

Preheat oven to 450 degrees. While oven is preheating, mash together avocado, lime juice, and wasabi paste in a medium bowl. Whisk in yogurt until smooth. Add salt and pepper to taste. Set aside.
Place fish in a shallow baking dish. Drizzle with the oilive oil, then sprinkle on the 5 spice powder and salt. Roast the fish in the oven for about 10-14 minutes, or until fish easily flakes when tested with a fork. Serve each fillet with a generous dollop of the sauce.

This was super easy to prepare, and so delicious! I didn’t have any Chinese 5 spice, but I did have a Chinese 12 spice rub that I used instead. I know, I totally got all fancy and one-upped the 5 spice. Honestly though, if you don’t have Chinese 5 spice (or 12 spice), you can make your own by combing a teaspoon each (ground) of cinnamon, cloves, fennel seed, star anise, and peppercorns.
I’d pick a larger avocado for the sauce. The one I used was kind of small, and I would have preferred a little more avocado in the sauce. Otherwise, the wasabi and avocado pair really well with the spices on the fish. I can’t believe how quick and yummy this recipe was. It felt like a cheat meal, even though it fit well within my nutrition plan. Enjoy!

(Serves 4)
Calories       231
Protein         29g
Fat               10g
Carbs           7g
Sodium        431mg

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