Easy Paleo Cod

paleo cod

There are many diets going around that are very trendy, but have you heard of the Paleo diet? It’s just a posh term for just eating naturally, things that we’d find on this earth, instead of the processed pizza and ready meals we tend to consume a lot of in the western world. Your diet would rely a lot on organic meat, vegetables, and fruit. For a lot of people, the Paleo diet is just an excuse to eat lots of meat and fish, and why not? Red meat is a great source of iron and vitamin B12, and fish has a lot of healthy fats, such as omega-3 fatty acids, and both are an excellent source of protein. 

The whole Paleo approach to food also encapsulates the whole “catch it, cook it” method, which is difficult if you are after venison for your evening meal! But fishing provides a lovely way to catch your own food, and it’s also very relaxing! When it comes to this specific atmosphere, you need to be adept in cutting and filleting your fish, because you don’t want to cut away most of the fish nor do you want to throw away the edible bones, because that’s where the nutrients are, but beware of choking hazards on larger fish bones. There is a fine art to filleting which can be explored online. But the best thing about catching your own fish and cooking it is the joy of experimenting with flavors, and fish is such a staple part of the Mediterranean diet as well as the Paleo diet, there are millions of healthy and tasty options for meals. Here is one that’s restaurant-quality, but it’s also easy to make. Cod with tapenade, and celeriac fries. 

Ingredients: 
  • 1 cod fillet (skinned and boned) 
  • 1 celeriac root (large) 
  • 1 tablespoon of olive oil (if you can afford extra virgin, great) 
  • ¼ teaspoon of sea salt (I use Himalayan pink salt for the extra nutrients) 
  • ¼ teaspoon of black pepper 
  • 1 lemon (medium size) 
  • 3 cups of arugula (also known as rocket leaves) 
  • ½ a cup of olives (green or black, whichever you prefer) 
  • 2 tablespoons of capers 
  • 1 medium garlic clove (chopped roughly) 
Instructions: 
  1. Preheat the oven to 450 F. 
  2. Cut the celeriac into strips, roughly a 1/4 inch each to resemble French fries, and put them in an oven-proof dish. Drizzle them with a splash of olive oil and season with the salt and pepper, and bake for 10 minutes. 
  3. Put the fish in an oven-proof dish. Season with salt, pepper, and the juice of the lemon. 
  4. After the fries have been in for 10 minutes, decrease the oven temperature to 400 F and put the fish in the oven for 8 to 10 minutes. 
  5. Blend the arugula, capers, garlic, and olives in a food processor until the texture is smooth, and serve the tapenade on the cod. There are so many things that make fish incredibly tasty, but a tapenade is a wonderful combination of the saltiness of the capers with the zing of the garlic! Enjoy!
There are so many things that make fish incredibly tasty, but a tapenade is a wonderful combination of the saltiness of the capers with the zing of the garlic! Enjoy!

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