No Fuss Fish and Veggies


4 oz. raw cod

1 dash sea salt (or Himalayan salt), divided use

1 dash ground black pepper, divided use

1 clove garlic, sliced thin

½ cup chopped mixed vegetables (like bell peppers, onions, and tomatoes)

2 thin slices lemon, seeds removed

2 sprigs fresh herbs (like tarragon or dill)

1 tsp. extra-virgin organic coconut oil (optional)

1 Tbsp. dry white wine (like pinot grigio)


1. Preheat oven to 375º F. 2. Season cod on both sides with 1 pinch salt and 1 pinch pepper. 3. Place cod in the center of a 12 x 12-inch square of parchment paper. Top with garlic. Set aside. 4. Season vegetables with remaining pinch salt and remaining pinch pepper; arrange on top of cod. 5. Top vegetables with lemon and herbs; drizzle with oil and wine. 6. Fold parchment in half over cod, crimp edges using overlapping ½-inch folds to form a tightly sealed half-moon shape. 7. Place parchment packet on baking sheet. Bake for 12 minutes, or until cod is cooked through. A thermometer poked through the package into the thickest part of cod should read 145º F. 8. Place the packet directly onto a serving plate, cut top open, discard lemon and herbs; enjoy!

RECIPE NOTES: • It’s a common misconception that fish is done when it is flaky. Flaky fish is actually overcooked and will be dry. For properly cooked, juicy fish, stop cooking just before the flaky stage. • When fish is cooked, the proteins tighten up releasing a thick, white substance known as albumin. A little bit of albumin is OK, but if you see a significant amount, your fish is overdone. • To make this a more complete meal, try adding 1 of cooked quinoa (or brown rice) directly to the package before you put it in the oven.

#Fish #Veggies

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