A nourishing autoimmune-protocol Mediterranean dish featuring wild-caught cod baked with lemon, garlic, and herbs, served alongside roasted sweet potatoes and zucchini with briny green olives for a balanced, flavorful meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 1.5 lbs wild-caught cod fillets
- 2 medium zucchini, sliced
- 2 medium sweet potatoes, cubed
- 1/2 cup green olives, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 lemon, juiced
- 1 tsp dried oregano
- Salt, to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2.Toss cubed sweet potatoes with 1 tbsp olive oil, half of the garlic, and a pinch of salt. Spread evenly on the baking sheet and roast for 15 minutes.
- 3.Add sliced zucchini and onion to the baking sheet, drizzle with 1/2 tbsp olive oil, sprinkle with oregano, and roast for another 15 minutes until tender.
- 4.While vegetables roast, place cod fillets on a separate baking dish, drizzle with 1/2 tbsp olive oil, lemon juice, and remaining garlic. Season lightly with salt.
- 5.Bake cod for 12–15 minutes until it flakes easily with a fork.
- 6.Remove vegetables from the oven, toss with chopped olives, and serve alongside the baked cod.
Informations nutritionnelles
Pourquoi cette recette
This recipe is rich in lean protein, fiber, and antioxidants while being naturally anti-inflammatory, making it both nutrient-dense and aligned with AIP and Mediterranean dietary principles.
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