This dish is low carb, paleo, dairy free, grain free…all of the things. It’s also super simple to make, ridiculously pretty and tastes delicious.
There are no downsides to this recipe! You’ll be making it all the time…please tag me when you do!!
This was inspired by a recipe posted by my friend Kelly at Primally Inspired several years ago. I’ve made it so many times and changed it a bit along the way.
Here’s all you need:
Cod is a great source of protein that’s easy to find. I buy wild caught cod frozen so I always have it on hand for when I want a quick dinner.
Grape tomatoes provide color and tangy flavor along with a nice pop of vitamins A and C. The vitamin A comes from lycopene which may protect against certain forms of cancer as well as macular degeneration.
Olive oil is a source of healthy fat for glowing skin. It adds great flavor and makes your meals more satisfying.
Lemon juice adds a nice fresh taste and more vitamin C. Remember, vitamin C is one of your skin’s best friends!
Organic baby spinach cooks super quickly and has a mild taste that everyone loves. It also provides more vitamins and minerals…leafy greens are one of my sexy skin foods!
Kalamata olives add healthy fat and a briny flavor. I happen to love them but feel free to leave them out if they’re not your thing!
The only seasonings I used were mineral rich salt, lemon pepper and oregano.
This recipe is so quick to put together…it cooks in less time than it takes to read this! You can serve with cauliflower rice or a baked potato on the side if you like, but it’s a full meal all by itself!
lemony cod
one pound of cod filets
one pint grape tomatoes
one tablespoon olive oil
one lemon (more for optional garnish)
organic baby spinach (1/2 of a clamshell package)
one quarter cup kalamata olives
salt and lemon pepper
oregano
Season cod with salt and lemon pepper, squeeze half of the lemon on top, set aside.
Wash the tomatoes and cut in half. Sauté in the olive oil over medium heat until they start to soften and let off juice. Season with salt, lemon pepper and oregano.
Add cod to pan and cover. Let cook until fish flakes easily (about 5 minutes.)
Add spinach, season with more salt, and cover until spinach wilts (goes very fast!)
Add the juice of the other lemon half and the kalamata olives and enjoy/!
Serves 2-3
Can’t wait to hear how much you love this!!
xoxo
Elizabeth
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