BAKED COD WITH TOMATOES AND SCALLIONS

Cod, with tomatoes and parsley offer a fresh boost to the body. The fish will support Kidney function while the other ingredients continue to support the digestive system.

Yields1 Serving
 5 oz. cod
 1 handful pine nuts
 2 tablespoons olive oil
 2 teaspoons salt
 cracked pepper, to taste
 8 ounce can diced organic tomatoes
 6 purple olives, pitted and cut in half
 2 tablespoons fresh parsley or cilantro
1

Heat saute pan and add olive oil, and salt. When oil is hot, add pine nuts and toss until golden.

2

Next add a can of diced tomatoes and purple olives. Stir mixture and let sauce heat up for about one minute.

3

Add cod to the center of the pan, covering the cod with the sauce. Add cracked pepper, cilantro or parsley and cover.

4

Let cook for ten minutes. Delicious and light!

Suggestion: Serve over rice or egg noodles. Keep any leftovers for a stock when making fish soup!
CategoryCooking Method

Ingredients

 5 oz. cod
 1 handful pine nuts
 2 tablespoons olive oil
 2 teaspoons salt
 cracked pepper, to taste
 8 ounce can diced organic tomatoes
 6 purple olives, pitted and cut in half
 2 tablespoons fresh parsley or cilantro

Directions

1

Heat saute pan and add olive oil, and salt. When oil is hot, add pine nuts and toss until golden.

2

Next add a can of diced tomatoes and purple olives. Stir mixture and let sauce heat up for about one minute.

3

Add cod to the center of the pan, covering the cod with the sauce. Add cracked pepper, cilantro or parsley and cover.

4

Let cook for ten minutes. Delicious and light!

Suggestion: Serve over rice or egg noodles. Keep any leftovers for a stock when making fish soup!
BAKED COD WITH TOMATOES AND SCALLIONS