Mediterranean AIP Baked Cod with Olive Herb Salsa
A nourishing autoimmune-protocol Mediterranean dish featuring tender baked cod topped with a fresh olive-herb salsa, served alongside roasted zucchini and sweet potato for a balanced, flavor-packed meal.

*Afbeelding is ter illustratie en kan verschillen van het echte recept (AI gegenereerd).*
420 calorieën
$9 per portie
$35 min
4 porties
autoimmune-protocol, mediterranean cuisine
Ingrediënten
- 1.5 lbs wild-caught cod fillets
- 2 medium zucchini, sliced
- 2 medium sweet potatoes, cubed
- 1/2 cup green olives, chopped
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 small red onion, finely diced
- 1 tsp dried oregano
- Sea salt, to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.Toss zucchini and sweet potato cubes with 1 tbsp olive oil, minced garlic, oregano, and a pinch of sea salt. Spread evenly on the baking sheet and roast for 20 minutes.
- 3.While vegetables roast, place cod fillets on a separate parchment-lined tray. Drizzle with 1 tbsp olive oil, lemon juice, and sprinkle with sea salt. Bake for 12–15 minutes, until fish flakes easily with a fork.
- 4.Prepare the olive-herb salsa by mixing chopped olives, lemon zest, parsley, basil, and red onion in a small bowl. Adjust seasoning with lemon juice and sea salt.
- 5.Remove vegetables from oven and serve alongside baked cod. Spoon olive-herb salsa generously over cod fillets before serving.
Voedingsinformatie
14g
fat
36g
carbs
6g
fiber
32g
protein
Waarom dit recept
This recipe is AIP-compliant, rich in lean protein, omega-3s, and antioxidants, while roasted vegetables add fiber, vitamins, and minerals for a healthy, balanced meal.

