Spring is here and Choices' own chef, Antonio Cerullo, has created the perfect meal to enjoy out on the patio. Cod is an excellent low-calorie source of protein and promotes cardiovascular health with its high level of blood-thinning omega-3 fatty acids.
Directions
Cut potatoes in half, lengthwise.
Spoon out the pulp and place in a separate bowl. Reserve potato skins.
Cube smoked cod, mix with sage, most of the feta (keep 4tbsp), lemon juice and olive oil.
Stir until even and mix with reserved potato pulp.
Fill potato shells and top with remaining feta.
Bake 25-30 minutes at 375F.
Serves 6
