Enough is enough. Sometimes you find yourself eating too many, and too much, of the wrong foods; and yes, it can even happen with a Paleo lifestyle. Perhaps it is too much coconut, or an overdose of butter, or sweeties upon chocolate covered almond butter stuffed dates, but keep in mind that fats are good for you, just make sure you are eating the right ones.
When you are ready for a lighter dish, choose fish. It fills you up, gives you much needed nutrients and it tastes great, especially with half a cup of finely chopped basil added to the fresh tomato relish. Cod cooks up quite fast, pay attention not to overcook it – otherwise you will ruin its beautiful texture and turn it into a rubbery mess. How to test if your fish is thoroughly cooked? Use the tip of a pointy knife and shyly poke it in and examine how it flakes. Ideally it should gently resist, but show signs of firming; and because the fish is going to continue to cook once off the stove, you will want to take it off before it is “completely” done.
If you can find asparagus in season, then add it to the meal as an intensely satisfying side dish – if the greens are past their prime, then consider root vegetables that won’t overwhelm the succulent flavors of the tomato-basil sauce. Potatoes work wonders as you may reminisce of your pre-Paleo days, and may we also suggest a turnip, potato and pear soup as an unforgettable appetizer.
Cod with Tomato-Basil Relish Recipe
Protein: 42g / %
Carbs: 5g / %
Fat: 16g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 fresh cod fillets
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, sliced in half
- 1/2 red onion, diced
- 1/4 cup dry white wine or chicken stock
- 1/2 cup fresh basil, finely chopped
- 2 tbsp. fresh lemon juice
- Zest from 1 lemon
- 4 tbsp. olive oil
- 1/2 tsp. crushed red pepper flakes
- Sea salt and freshly ground black pepper
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the garlic, onion, and red pepper flakes to the skillet; cook 2 to 3 minutes.
- Add the cherry tomatoes to the skillet and cook 2 to 3 minutes more.
- Pour in the white wine and bring to a light boil. Stir in the basil, lemon juice, lemon zest, then season to taste.
- Lower heat to a simmer and cook 8 to 10 minutes.
- Season the fish to taste with salt and pepper.
- Heat the remaining olive oil in a new skillet over medium heat.
- Cook the cod 4 to 5 minutes per side or until cooked through.
- Serve the cod topped with the tomato-basil relish.