AIP / Paleo Oven Baked Cod Fish with Spring Vegetables
Author: Sophie Van Tiggelen
Recipe type: Seafood
Cuisine: Paleo Autoimmune Protocol
Serves: 4
- Fish
- 1½ pounds fresh cod filets (6 ounces per person)
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon sea salt
- ½ tablespoon dill
- ⅓ cup chopped scallions
- 1 lemon, sliced
- Vegetables
- 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, dill, 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!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-oven-baked-cod-fish-with-spring-vegetables/
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