Have you noticed that something has changed in the air? Spring is finally here and with it comes the promise of sunshine and warmer days. I also noticed a change in my appetite and food choices. Hearty winter dishes have been replaced by lighter meals, with lots of green vegetables and fresh herbs.
I am always amazed by the bounty and abundance of vegetables that we can actually eat on the autoimmune protocol. Such a variety ensures that we never get bored! I don’t know that I am eating #morevegetablesthanavegetarian, but I am definitely looking forward to my daily dose of colorful and nutritious fruits and veggies!
This recipe has been originally posted on the blog Autoimmune Paleo.
- 1½ pounds fresh cod filets (6 ounces per person)
- 2 tablespoons extra-virgin olive oil, divided
- ½ tablespoon sea salt
- ½ tablespoon dill
- ⅓ cup chopped scallions
- 1 lemon, sliced
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cups finely chopped leeks
- 4 cups chopped yellow squash
- 1 teaspoon sea salt
- Fresh cilantro, for garnish
- Preheat oven to 350 degrees F.
- Coat the bottom of a 9x13-in glass baking dish with 1 tbsp olive oil.
- Arrange the fish fillets so they don't overlap.
- Drizzle the fish with 1 tbsp olive oil, then add salt, scallions, and slices of lemon.
- Cook in the oven for 20 minutes.
- Meanwhile, warm up 3 tbsp olive oil in a large skillet over medium heat.
- Add the onions, leeks, yellow squash, and salt.
- Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Serve each portion of cod with a serving of vegetables and some freshly chopped cilantro for the garnish.
- Bon appétit!