Moments of Zen for My 90 Day Cleanse - #6

What better way to spend Q4 than focusing completely on the health of mind and body?  It has been a rough ride this year and Matt and I have agreed to spend the months of October, November, and December focusing on eating right, clearing our brains of toxic blahs, and exercising together.  Every few days throughout the 90, I will post individual bits of bodhi that I am using to help clear my head, my heart, and my body.


Eat more fish.

Look.  I'll be straight up honest with y'all.  I don't like cooked fish.  I don't like eating it.  I don't like the texture of it.  I hate cooking it because it is either overdone and dry or undercooked and creepily nothing like good sushi.  And don't get me started on the micro bones that show up on the second to last bite and ruin the whole meal.

BUT... I know fish is good for me.  I know fish is a stockpiled haven of healthy Omega-3 oils.  I know it is a solid source of lean protein.  So every now and then I bite the bone and cook fish at home.

What helps is having a fabulously easy recipe on hand to assure that my fish experience is not soiled by bad flavor.  Here is how my most recent fish experience panned out...

Lemon Baked Cod (adapted from original recipe HERE)

1 lb wild-caught cod fish fillets
1/4 cup grass-fed Kerrygold butter (or Grassfed Organic Ghee if you are currently on a Whole30)
2 tablespoons fresh-squeezed lemon juice
1/2 cup almond meal/almond flour
1 teaspoon salt
1/2 teaspoon paprika + additional for flavor
fresh ground black pepper

Set the oven to 350 degrees F.  Melt the butter/ghee and mix together with lemon juice in a medium sized bowl.  In another bowl of similar size, blend the almond meal, salt, paprika, and pepper until evenly combined.  Rinse and thoroughly dry each fish fillet.  One at a time, dip the fillets into the lemon butter then place in the almond mixture bowl and coat the fillet completely with the seasoned almond flour mixture.  Really use hands and fingers to sprinkle and place the flour onto the fish.  Place each fillet into an ungreased baking dish and slowly pour remaining lemon butter over the fish, being careful to not disturb the flour coating.  Sprinkle with additional paprika.  Cook uncovered for 25 - 30 minutes or until fish flakes easily with a fork.

I also tried this recipe using an egg to hold the batter and then double dipping into the lemon juice after being coated.  Don't do that.  Just ignore the egg bowl in the picture below.

I happened to have a few sprigs of fresh lemon thyme that I placed on top of each fillet during cooking.  Nice addition if you have it, not necessary if you don't.

Serve the cod with a few slices of lemon and a crisp carrot salad.  

Overall, I wasn't too grossed out.  This is about the only fish recipe I will use in our house.  My first attempt at this recipe was with a different flavor back in April.  To keep it interesting, I will continue to change up the seasoning blends and may even get a 4th fishy meal in before the end of the year.  Maybe.

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