Cod may not be the sexiest fish in sea but it sure does pack a nutritional punch worth mentioning.
High in omega-3 fatty acids, eating cod (and fish in general) is said to promote good cardiovascular health, which can reduce the risk of heart disease and inflammation.
And if you know us at all, we’re all about reducing inflammation, so anything in that realm is not just sexy – it’s Super Sexy.
Cod is a white, mildly flavored fish making it extremely versatile to an array of flavor pairings. It’s great in fish tacos, on the grill, or baked as in the recipe below and the one in our book called Baked Cod with Lemon and Olive Oil.
Cod is a popular fish in most regions so it’s easy-to-find and often times inexpensive, making it a good go-to option when looking for “cleanse friendly” protein sources.
Enjoy the recipe below for Baked Balsamic Cod contributed to us by one of our fabulous health coaches and natural chef extraordinaire, Jessica Bartlett.
Be sure to leave me a comment below and let me know what you think of this tasty cod recipe.
With love and cod kudos,
Baked Balsamic Cod
Yield: 2 servings
- 2-4 ounces cod fillets (or other white, flaky fish)
- 1 TB. olive oil
- 2-3 cloves garlic, minced
- 6-8 slices of fresh ginger root
- 1-2 TB. balsamic vinegar
- Sea salt and freshly ground black pepper to taste.
Preheat oven to 400 degrees. Make a tinfoil pouch large enough to fit both fillets and drizzle olive oil into pouch. Rinse fillets and pat dry. Rub both sides of fillets in olive oil and let rest in pouch. Rub garlic into fillets and then drizzle balsamic vinegar over each. Line the fillets with the large slices of ginger and sprinkle with salt and pepper. Wrap the tinfoil around the fillets and twist closed. It’s okay if the fish shifts around inside the pouch. Bake on a baking sheet for 20-30 minutes, depending on thickness of fish. Open pouch, push ginger to the side, and serve hot!