500 g cod fish fillets, preferably approx. 2 cm thick (or any other type of firm fresh white saltwater fish fillets)
4 tomatoes (large ripe ones)
2 tablespoons lemon juice
1 onion, cut into small cubes
1 garlic clove (crushed or cut into very fine pieces)
2 tablespoons capers
4 tablespoons parsley, chopped
4 tablespoons extra virgin coconut oil
Total Time: 45 minPrep: 15 minCook: 30 minYield: 4Level: easy
Season the fish fillets with salt, pepper and paprika powder to taste.
Put the fillets on the bottom of a rectangular oven-proof dish.
Sprinkle fish fillets with the lemon juice.
Cut tomatoes into 5 mm thick slices.
Cover fish with the tomatoes, making sure that they’re covered well (leave no gaps).
Heat the extra virgin coconut oil in a small frying pan or pot. Add onion and crushed garlic, stir until onion is translucent.
Add capers and chopped parsley, mix well and let the mixture cook for one additional minute.
Cover the layer of tomatoes with the herb-onion mixture.
Put into preheated oven and let bake for 30 minutes at 200 degrees Celsius.
Note: it’s possible to use other types of fish and/or to replace the parsley with other herbs (dill and tarragon would be obvious alternatives).
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.