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.
[cooked-sharing]
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!
CategoryFish, Fowl, Eggs, and Soy
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
