INGREDIENTS
FISH:
- 2 wild caught cod filets
- sea salt
- cracked black pepper
- 1/4 cup butter (melted) (KerryGold)
- Juice of 1 organic lemon
- 1 Tablespoon avocado oil
- 3 organic garlic cloves minced
- 1 tablespoon organic seafood seasoning
- 1 organic lemon (sliced)
- 1 teaspoon red pepper
GREEN SALAD:
- 2 large handfuls of organic spring mix (washed)
- ¼ cup of the dressing from above
- 1 tablespoon white vinegar
- Salt and pepper
GARLIC ROASTED POTATOES:
- 4-5 medium sized organic russet potatoes
- ¼ cup avocado oil
- ¼ cup the seafood dressing from above
- 6 or so organic basil leaves chopped
INSTRUCTIONS:
- Heat the oven to 400 degrees fahrenheit.
- Wash the potatoes and chop into bite sized pieces
- Place the potatoes in a glass oven safe pyrex
- Mix the butter, avocado oil, lemon juice, garlic, seafood seasoning, salt, pepper and red pepper in a glass measuring cup
- Cover the potatoes with 1/3 of the dressing and toss.
- Place the potatoes in the oven and cook for 40 minutes.
- Then, place the cod filets in another oven safe pyrex dish.
- Cover with ¼ cup or so of the dressing.
- Then, add the lemon slices over the cod and to the side.
- Place in the oven alongside the potatoes after the potatoes have cooked for 40 minutes, and cook both for 20 minutes or so.
- While the cod and potatoes cook, set the salad aside. Dress with the dressing and the white vinegar. Season with salt and pepper.
- Once the cod and potatoes are done, you can also add the basil for good measure.
- *Note: I put a dollop of organic sour cream under the potatoes, but you do not have to.
