Nutrients per serving

  • Calories  112
  • Protein  16 g
  • Carbohydrates  5 g
  • Fat  4 g
  • Cholesterol  37 mg
  • Sodium  184 mg
  • Potassium  438 mg
  • Phosphorus  182 mg
  • Calcium  33 mg
  • Fiber  1.8 g

Foil Baked Pimento Cod Fillets

This easy kidney-friendly recipe for Foil Baked Pimento Cod Fillets is sure to be a hit when you serve it at your next mealtime.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe created exclusively for by DaVita dietitian Sara from California.

Portions: 4     Serving size: 2 ounces


    • 12 ounces cod fillets
    • 1 lemon
    • 1/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 ounce jar diced pimento peppers
    • 1 tablespoon olive oil


    1. Preheat oven to 350° F.
    2. Place 2 large sheets of heavy duty aluminum foil on preparation surface.
    3. Thinly slice lemon. Spread lemon slices, half on each piece of foil.
    4. Set cod fillets on top of lemon slices, 2 fillets or about 6 ounces per foil.
    5. Lightly sprinkle each fillet with measured salt and pepper.
    6. Spoon diced pimentos over each fillet, then drizzle with olive oil.
    7. Fold foil edges together to seal fish inside. Place on a baking sheet and bake for 20 minutes. Remove fillets from foil to serve.

Renal and renal diabetic food choices

  • 2 meat
  • 1 vegetable, medium potassium

Carbohydrate choices


Helpful hints

  • Use fresh or frozen cod. If frozen, thaw before preparing recipe.
  • Use Dromdary® brand diced pimento peppers because this brand does not contain added salt. If unavailable, substitute pimentos or roasted red peppers with lowest sodium content and omit salt from recipe. Fresh roasted red peppers may also be substituted.
  • When adding very small amounts of salt, try combining with pepper or other ground spices. Use a refillable shaker to distribute evenly over food.

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