Baked Cod & Sautéed Beets with Spicy Avocado Sauce


Cook Time:

35 minutes

Ingredients:

For the baked cod:

1 wild caught cod fillet

1 handful of cilantro, chopped

2 garlic cloves, minced

2 teaspoons olive oil (or your favorite oil)

1/2 teaspoon Himalayan Pink Salt

Cracked Pepper to taste

1/2 teaspoon dill

Parchment Paper (cut a piece of paper large enough to wrap the fish)

1 lime, cut into slices

For the sautéed beets:

3 beets, including the beet greens ( I used golden beets, but red beets are great too)

2 tablespoons avocado oil (or your favorite oil)

1/2 teaspoon Himalayan Pink Salt

1 teaspoon turmeric

Cracked Pepper to taste

1 lime, cut in half

1/2 cup baby heirloom tomatoes

For the sauce:

1 avocado

1 tablespoon dijon mustard

1 teaspoon green pepper hot sauce

1. Preheat oven to 400°F. Place the parchment paper on the cookie sheet and place the cod on the parchment paper. Pour the olive oil onto the fish and season the fish with the salt, pepper and dill. Add the minced garlic and half the cilantro on top of the fish. Place 3 of the lime slices on top of the fish. Fold each long side of parchment paper over the fish, then roll the short edges creating a package for the fish. Place the fish in the oven and cook for 30 minutes or until the fish is cooked through.


2. While the fish is cooking, cut the greens off the beets and save for later. Peel the beets and chop the beets into 1/8" thin slices. Add the avocado oil to a heated skillet or ceramic dutch oven. Add the chopped beets, turmeric, salt and pepper. Add the juice of half the lime. Cover and cook for 10 minutes stirring occasionally on medium heat. While the beets are cooking, chop the greens from the beets and slice the tomatoes in half. Uncover the beats and add the beet greens and tomatoes, stirring for another 5 minutes or until the greens start to wilt.


3. For the fish dipping sauce, mash the avocado with a fork in a small bowl and add the hot sauce and dijon mustard. Mix well. Place the beets and greens in a bowl and top with the remaining fresh cilantro. Carefully unwrap the fish and plate the fish with some of the juice from the parchment paper. Cut the remaining limes into wedges and serve on the side. Serve with spicy avocado sauce.

Serves 4.

#NourishingDinners #Recipes #GlutenFree #Fish #Beets

Recent Posts
  • Facebook - White Circle
  • White Pinterest Icon
  • Instagram - White Circle

© 2015 by Emilie Hoffman